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"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
- Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
I cooked Easter dinner for my family and chose to use this receipe for dessert. It was DIVINE!! I now am scheduled for a cook off with a friend between this and their lemon pie. The only changes i made were i added an extra 1/4 tsp almond extract and we have some True lemon, it's crystalized lemon... so i was able to make it extra tart without ruining the consistency of the filling. The tartness was a nice contrast to the super sweet crust.