Ingredients
1 cup all-purpose flour1/2 cup sliced almonds, toasted1/4 cup sugar6 tablespoons cold butter1/2 teaspoon almond extract1/4 teaspoon salt2 to 3 tablespoons cold waterFILLING:3 large eggs3 large egg yolks1 cup sugar3/4 cup lemon juice2 tablespoons grated lemon zestDash salt6 tablespoons butter, cubed
Preparation
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 side 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, zest 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.
