Lemon Curd Tart With Almond Crust

• Lemon Curd Filling
• juice of 2 large lemons (approximately 1/4 cup)
• zest of 2 large lemons
• 1 cup sugar
• 4 tablespoons unsalted butter (cut into 1-inch pieces)
• 2 large eggs, beaten (room temperature)
• 1/2 teaspoon vanilla
• Almond Crust
• 12 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes)
• 2 cups all purpose flour
• 3/4 cup sugar
• 1/2 cup almond meal
• 1/2 teaspoon almond extract
• 2 large eggs (room temperature)

1. Place lemon zest, juice, sugar, butter, eggs, and vanilla in the top of a double boiler (alternately, place in a bowl that fits over a pot of simmering water; the bottom of the bowl should not touch the water).
2. Stir the mixture constantly until the curd is thick enough to coat the back of a spoon (8-10 minutes).
3. Remove the bowl and set aside to cool.
4. Preheat the oven to 350 F.
5. Butter an 11-inch tart pan (with removable bottom) and line the bottom with parchment paper.
6. Place the butter, flour, sugar, and almond meal in a food processor, and process until mixture resembles coarse meal.
7. Add the almond extract and eggs, and process until mixture forms a soft dough.
8. Press two thirds of the dough into the bottom and up the sides of the pan, forming a crust about 1/4-inch in thickness.
9. Spread the lemon curd on top.
10. Crumble pieces of the remaining dough over the curd layer. As I mentioned in the headnotes, I like to leave some space around the bits of dough so that you can see the lemon curd in spots. I usually end up with some leftover dough.
11. Bake in 350 F oven until golden brown, about 40-50 minutes. Allow to cool before removing from pan.

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Taken from food52.com/recipes/10090-lemon-curd-tart-with-almond-crust (may not work)