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Categories:
flour almonds sugar cold butter almond extract salt cold water filling sugar lemon juice eggs egg yolks salt butter
Viewed: 106 - Published at: 7 years agoIngredients
- 1 cup flour
- 1/2 cup sliced almonds
- 1/4 cup sugar
- 6 tablespoons cold butter
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 -3 tablespoons cold water
- Filling
- 1 cup sugar
- 3/4 cup lemon juice
- 3 eggs
- 3 egg yolks
- 2 tablespoons grated lemon peel
- 1 dash salt
- 6 tablespoons butter, cubed
Method
- 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.
