6-8 Servings
\nPrep: 40 min.
\nBake: 10 min. + cooling<\/p>\n
Ingredients
\n1 cup all-purpose flour
\n1\/2 cup sliced almonds, toasted
\n1\/4 cup sugar
\n6 tablespoons cold butter
\n1\/2 teaspoon almond extract
\n1\/4 teaspoon salt
\n2 to 3 tablespoons cold water<\/p>\n
FILLING:
\n3 eggs
\n3 egg yolks
\n1 cup sugar
\n3\/4 cup lemon juice
\n2 tablespoons grated lemon peel
\nDash salt
\n6 tablespoons butter, cubed<\/p>\n
Directions
\nPlace the flour, almonds, sugar, butter, extract and salt in a food
\nprocessor. Cover and pulse until blended. Gradually add water, 1
\ntablespoon at a time, pulsing until mixture forms a soft dough.
\nPress onto the bottom and up the sides of a greased 9-in. fluted tart
\npan with a removable bottom. Bake at 400\u00b0 for 15-20 minutes or
\nuntil golden brown. Cool on a wire rack. Reduce heat to 325\u00b0.
\nIn a small heavy saucepan over medium heat, whisk the eggs, egg
\nyolks, sugar, lemon juice, peel and salt until blended. Add butter;
\ncook, whisking constantly, until mixture is thickened and coats the
\nback of a spoon. Pour into crust.
\nBake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate
\nleftovers. Yield: 6-8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
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