Lemon Tart with Almond Crust (Arizona)

Arizona produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is a delicious solution to the excess-lemon problem!

1 cup all-purpose flour, unbleached
½ cup almonds, toasted and sliced
¼ cup sugar
6 Tbsp. butter, cold
½ tsp. pure almond extract
¼ tsp. sea salt
2 to 3 Tbsp. cold water

Filling:
3 large eggs
3 large egg yolks
1 cup sugar
¾ cup lemon juice, freshly squeezed
2 Tbsp. lemon zest, freshly grated
dash sea salt
6 Tbsp. butter, cubed

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place the flour, almonds, sugar, butter, extract and sea salt in a food processor. Cover and pulse until blended. Gradually add water, 1 Tbsp. at a time, pulsing until mixture forms a soft dough.

Press onto the bottom and up the sides of a greased 9” fluted tart pan with a removable bottom. Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Reduce heat to 325°F (165°C/140°C fan, Gas Mark 3).

In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, freshly squeezed, peel and sea 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.

Makes 8 servings.