I've had this recipe for years. Do any of you remember Gail's Recipe Swap on the internet waaaay back in the 90's? That's where I found this recipe and sadly, it was before I was conscientious about also including the poster's name, so I have no idea who submitted this wonderful recipe. If you're still out there and care to identify yourself, please do! I will forever be indebted to you for this wonderful recipe!
This tart is as advertised - very lemony, which I love. It has the grated zest of 5 lemons!
Another wonderful thing about this recipe is the crust. It is baked first with chopped almonds sprinkled on top for a delightful crunch.
I hope it made my friend feel a little better :)
VERY LEMON-Y TART
1-1/8 cup flour
1/4 lb. butter
2 tablespoons water
2-1/4 teaspoons finely chopped almonds
1 cup sugar
1/3 cup butter, melted
3 tablespoons heavy cream
1 cup freshly squeezed lemon juice
Zest of 5 lemons
Preheat oven to 375F. Using flour, butter and water, make crust in usual way. Roll out to fit tart pan with removable bottom. Prick all over with fork. Sprinkle with chopped almonds. Line with foil and add pie weights (or dried beans). Bake 20 minutes or until crust is dry.
In medium bowl, beat sugar and eggs together for 5 minutes until sugar is dissolved. Add butter, cream, juice, and zest. Mix together and pour into crust. Bake 20-25 minutes or until set.
I'm happy to share this recipe at Foodie Friday at Designs by Gollum. Thank you for hosting the food feast again this week, Michael! Please pay a visit to see the rest of the wonderful Foodie posts.
You may also find a few more lemon desserts on my blog such as...from left to right Lemon Snow Balls, Lemon Sables, and Lemon-Cream Cake. :)