Hey, friends – Laurel here!When life gives you lemons, okay sure, you could make lemonade. Or, you could make this sweet & lemony tart, a little ray of sunshine on a plate! This treat is a riff on a classic dessert–like your grandma’s lemon bars, but better–and it strikes the perfect balance between creamy, tangy and brightly flavored from fresh lemon juice. The rich, buttery almond crust forms the ideal base for all that lemony goodness, and will leave you craving bite after bite. So, the next time life hands you lemons? You know what to do…whip out an apron and get to baking!
For the crust:
1 stick (8 tablespoons) butter1 cup flour1/2 cup almond meal1/4 cup sugar1 teaspoon almond extract1/4 teaspoon salt
For the filling:
1/2 cup sugar4 tablespoons zest3 large eggs + 1 extra egg yolk1/3 cup lemon juice6 tablespoons butter1 teaspoon confectioner’s sugar
1. Preheat oven to 375. Use a small amount of butter to coat the inside of a 9″ tart pan ahead of time, leaving the rest for the crust mixture.2. Combine all crust ingredients in food processor, pulse until mixture looks dry and grainy but evenly combined.Spread evenly in bottom and along sides of your tart pan, pressing crumbs into place until they form a crust. Set tart pan aside in freezer while you prepare the filling.3. Wipe out food processor bowl, then place sugar, lemon juice & zest, eggs and extra yolk in it, blend until creamy.Pour into a medium saucepan, heat over medium low until the mixture thickens and coats the back of a spoon, about seven minutes. Remove from heat, whisk in six tablespoons of butter, set aside.4. Remove tart pan from freezer, bake for 25 minutes until crust is a light golden brown. Remove and let cool slightly.5. Pour filling into baked crust, bake for 30 more minutes. Remove and let cool to a warm room temperature, then dust lightly with confectioner’s sugar (sift it through a wire mesh strainer and it will look pretty!). Serve–with a pile of whipped cream, ice cream, or just on its own!