Lemon Tart

Lemon Tart that delivers!

The combination of lemon and almond isn't the norm,
but this lemon tart is so delicious that it should be.
It's a recipe that's well worth the time!

Prep Time: 30 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 5 Hours
Servings: 8

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INGREDIENTS

CRUST:

1 cup all-purpose flour
1/4 cup sliced almonds
1 tablespoon sugar
pinch of salt
7 tablespoons chilled butter, cut into small pieces
1 tablespoon cold water
2 teaspoons almond extract

FILLING:

4 eggs
1-1/4 cups sugar
7 tablespoons lemon juice, freshly squeezed
2 tablespoons grated lemon peel
2 tablespoon butter
1/2 sliced almonds

GARNISH:

mint sprigs
fresh raspberries

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DIRECTIONS:

1. To make the crust, combine flour, almonds, sugar, and salt in the bowl of a food processor. Pulse until nuts are ground and mixture is well combined.

2. Add butter. Pulse until course meal forms.

3. Add water and almond extract. Pulse until dough begins to clump.

4. Press dough into a 9" tart pan. Cover the bottom and the sides both.

5. Freeze crust until firm: about 30 minutes.

6. To make filling, combine sugar, eggs, lemon juice, and peel in a heavy sauce pan. Whisk constantly over medium heat for about 5 minutes or until mixture thickens. Don't boil.

7. Remove from heat and stir in butter.

8. Transfer mixture to a small bowl and cover with plastic wrap. Push the wrap directly onto the lemon mixture to keep a skin from forming. Refrigerate 2-3 hours until cold.

9. Line Crust with foil and fill the bottom with pie weights or beans. Bake at 400 degrees for 15 minutes.

10. Remove the foil and weights and continue to bake for 15 minutes or until light golden.

11.Reduce the oven temp to 350 degrees.

12. Spread the filling over the crust and sprinkle with almonds. Bake until edges begin to crack and filling is set; 36-38 minutes.

13. Cool completely. Sift powdered sugar on top. Garnish with fresh raspberries and mint.

14. Chill lemon tart in the refrigerator for several hours before serving.

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