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Lemon Tart with Almond Shortbread Crust Recipe

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This recipe for Lemon Tart with Almond Shortbread Crust, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rosemarie Froio


Almond Shortbread Crust

1 cup all-purpose flour
¼ teaspoon salt
¼ cup confectioner’s sugar
1/3 cup ground almonds
½ cup (1 stick) butter, melted and cooled
½ teaspoon almond extract
1-1/2 squares bittersweet chocolate

Lemon Filling

1 cup granulated sugar
2 tablespoon flour
½ teaspoon baking powder
3 large eggs, lightly beaten
Juice of 1 lemon
Grated rind of 1 lemon

Confectioner’s sugar for decorating

Preheat oven to 350. Lightly butter a 9-1/2 inch tart pan with removable bottom (or use 9 inch pie pan)

To make the crust, sift together flour, salt and confectioners sugar in small mixing bowl. Blend in the almonds, then beat in the cooled melted butter and almond extract until thoroughly combined, forming a thick dough.

Using your fingers, press the dough into the tart pan, evenly lining the bottom and sides. Place pan in oven and bake 15 to 20 minutes, or until lightly browned, and then transfer pan to a wire rack.

While crust is pre-baking, melt chocolate in small heavy saucepan (or microwave). While the crust is still warm, brush the chocolate evenly over bottom of crust, coating the bottom of crust completely. Allow chocolate to cool.

To make the filling, sift the granulated sugar, flour and baking powder together in small bowl, then beat in eggs, lemon juice and lemon rind. Pour this mixture into cooled chocolate-coated crust.

Carefully return the filled crust to oven and bake for approximately 20 minutes or until filling is set and very lightly browned. Remove to wire rack and allow to cool completely. Remove outer ring of tart pan, leaving tart on the pan bottom

Sift powdered sugar over top if desired.




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