Lemon Tart With Almond Crust

• 1 cup flour
• 1/2 cup sliced almonds
• 1/4 cup sugar
• 6 tablespoons cold butter
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 -3 tablespoons cold water
• Filling
• 1 cup sugar
• 3/4 cup lemon juice
• 3 eggs
• 3 egg yolks
• 2 tablespoons grated lemon peel
• 1 dash salt
• 6 tablespoons butter, cubed

1. Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
2. Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
3. In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

flour, almonds, sugar, cold butter, almond extract, salt, cold water, filling, sugar, lemon juice, eggs, egg yolks, salt, butter

Taken from www.food.com/recipe/lemon-tart-with-almond-crust-281964 (may not work)