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Creamy Lemon Almond Tart


Tart Filling

1 cup sugar
Grated zest of 3 lemons (I used 1 1/2 lemons)
4 large eggs
¾ c fresh lemon juice (from 4-5 lemons) (I used 1/2 cup lemon juice)
2 sticks plus 5 T butter (10 ½ ounces) unsalted butter, cut into tablespoon size pieces, at room temperature.
1 9-inch tart shell made with sweet tart dough (see below).

Sweet Tart Dough

1 ½ cups all purpose flour (or 1/4 finely ground almonds or another nut and 1 ¼ cups flour)
½ cup confectioners’ sugar
¼ tsp salt
1 stick plus 1 tablespoon (9 T) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk



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