Lemon Poppy Seed Tart

• 3 1/2 cups almond flour
• 6 tablespoons butter at room temperature
• 1/4 cup sugar
• 2 tablespoons almond extract
• 3 tablespoons cold water
• 1/2 cup lemon juice
• 2 eggs and 4 egg yolks
• 3/4 cup sugar
• 5 tablespoons butter at room tempature
• 1 tablespoon poppy seed

1. Preheat the oven to 375. In a large bowl, mix the almond flour with the sugar. Add the butter and the almond extract.ndd 2-3 tbsp of cold water slowly and keep mixing until the dough starts to form and becomes soft.nlace the dough in a 9 inch pie dish greased.nake it for 20min.
2. Make the lemon cream: in a bowl, beat the eggs and the egg yolks, add the sugar and the lemon juice.nn a large pan, heat up the eggs, add the butter and stir gently for about 5 minutes until bubbles start to appear.nour this mixture on the pie crust and bake at 325 for 8 minutes. Refrigerate before serving.

almond flour, butter, sugar, almond, cold water, lemon juice, eggs, sugar, butter, poppy seed

Taken from www.yummly.com/recipe/Lemon-Poppy-Seed-tart-1175156 (may not work)