Fresh Lemon Tart

Two whole lemons star in this yummy lemony tart.

I came home from the super today with lemons, limes and tangelos. I decided on a lemon tart–one with 2 whole lemons processed, peel and all, with sugar and eggs, and poured into an almond crust. I topped the unbaked tart with thin slices of lemon, and sprinkled it liberally with turbinado sugar. A little bit of sunshine in January.

Toasted almonds are the perfect nut in this lemon tart.

Whirl up almonds, flour and butter for a tender tart crust

Five eggs, sugar and 2 whole lemons are pureed for the creamy filling.

Place thinly sliced lemons atop filling and sprinkle with sugar.

Fresh Lemon Tart

1/1/2 cups toasted slivered almonds
1 ¼ cups flour
¼ cup sugar
½ teaspoon coarse salt

1 stick butter, chilled and cut into small pieces

¼ cup water

2 lemons, thinly sliced with seeds removed

1/3 cup lemon juice

1 1/3 cups sugar
5 eggs
Turbinado sugar

1. Preheat oven to 350F.

2. To prepare crust, place almonds, sugar and salt in bowl of food processor. Process until finely ground. Add butter, process until mixture resembles coarse meal. Add water, process until mixture comes together. Press into bottom and up sides of 9-inch tart pan with a removable bottom. Bake 5 minutes.

2. To prepare filling, place 1 lemon and juice in bowl of food processor. Process until lemon is pureed. With motor running, add eggs, one at a time, and process. Add sugar and process until well mixed. Pour filling into crust. Place remaining lemon slices on top of filling. Sprinkle with turbinado sugar. Place on baking sheet in oven. Bake 45 minutes or until filling is set.


3 thoughts on “Fresh Lemon Tart

    • Gosh Bobbie, not sure what you mean “with all the background”, but my sister was making it and just called to tell me I had missed an ingredient–namely the butter in the crust. Argh.So sorry. I’ve fixed it.I’ve also gone down on the lemon as mine turned out to be a bit bitter, due to the skin of the lemons. Let me know how yours turns out. Jill

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