Lemon Tart with Almond Crust - Photo by JayDi Photography

Hello again! Happy Easter! You know, the hardest part about a food blog, is this little story right here.  Coming up with something witty to say about why this recipe is so fabulous you have to try it, is not always easy. So I'll keep this one simple.  We had lemons. We had a new tart pan that hadn't yet been used. I wanted something that would be a punch of bright flavour since we're only going to be having small slivers at a time. This lemon curd and tart crust are really easy to assemble and not as fragile as it first seems. It's a winner both on flavour and elegance. When life hands you lemons.... make a tart :) Do it!

Lemon Tart with Almond Crust 

Ingredients

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

Filling:

3 eggs

3 egg yolks

1 cup sugar

3/4 cup lemon juice

2 tablespoons grated lemon peel

Dash salt

6 tablespoons butter, cubed

Directions

1. 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.

2. 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°.

3. 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.

4. Bake for 8-10 minutes or until set. Cool on a wire rack. 

Refrigerate leftovers. Yield: 6-8 servings.