Prep: 40 min.
Bake: 10 min. + cooling
1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
3 egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon peel
6 tablespoons butter, cubed
Place the flour, almonds, sugar, butter, extract and salt in a food
processor. Cover and pulse until blended. Gradually add water, 1
tablespoon at a time, pulsing until mixture forms a soft dough.
Press onto the bottom and up the sides of a greased 9-in. fluted tart
pan with a removable bottom. Bake at 400° for 15-20 minutes or
until golden brown. Cool on a wire rack. Reduce heat to 325°.
In a small heavy saucepan over medium heat, whisk the eggs, egg
yolks, sugar, lemon juice, peel and salt until blended. Add butter;
cook, whisking constantly, until mixture is thickened and coats the
back of a spoon. Pour into crust.
Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate
leftovers. Yield: 6-8 servings.