Lemon Almond Tart Recipe


1 unbaked almond crust recipe-chilled 1 hour

1-1/4 cups granulated sugar

2 Tablespoons   all purpose flour

1/3 cup lemon juice from concentrate

3 large eggs

½ cup butter, melted, no substitutes

1 teaspoon lemon zest, optional

Garnish:  lemon zest, mint or parsley leaf, assorted berries

Crust Recipe

¼ cup slivered almonds

1 cup all purpose flour

¼ cup granulated sugar

½ cup butter, softened, no substitutes

1 egg

1 teaspoon lemon juice from concentrate

In food processor, process almonds until ground.  Add flour, sugar and butter, process until crumbly.  Add egg and juice, process until dough forms a ball.  Wrap dough in plastic wrap, chill one hour.


Press chilled pastry into lightly greased 4-4” tart pans with removable bottoms.  Set aside.

In large mixing bowl, combine sugar, flour and lemon juice.  Beat to combine.

Add eggs, one at a time, beat after each addition.

Add melted butter and mix to blend.  Pour into Almond Crust shells.

Bake at 325 for 30-35 minutes or until set.  Cool on wire rack.

To Serve:  Remove sides and bottom of tart pan,

Garnish cooled tarts with fresh whipped cream, fruit or mint leaves.

Yield:  4-4-inch tarts