How to make it

  • Preheat oven to 350°; line an 8" square baking pan with foil.
  • Toast almonds for the crust in a skillet over medium heat until lightly browned, 3–5 minutes. Set aside 3 T. to layer on the crust; chop the rest to mix into crust.
  • Whisk together flour, sugar, almond extract, salt, and chopped almonds. Cut in butter with a fork until mixture is dry and crumbly; press into prepared pan.
  • Sprinkle with reserved almonds, pressing them into the crust. Bake until edges are golden, 20–25 min.
  • Combine sugar and flour for the filling; whisk in the eggs.
  • Add lemon juice and zest. Pour over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18–20 min. Cool completely on rack. Remove from pan by lifting foil by the edges; remove foil and cut into squares. Dust with more powdered sugar.
  • Garnish with lemon slices, right, and mint sprigs.
  • Nutrition Information (Per 1/9 recipe):
  • 281 calories 39% calories from fat 12g total fat 39g carb. 93mg sodium 1g fiber

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