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Prep 40 mins
Cook 10 mins
"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.