| Crust |
| 1 Cup Flour |
| 1/3 Cup Sliced Almonds |
| 1/4 Cup Splenda |
| 1/4 Tsp. Salt |
| 6 Tbsp. Butter |
| 1/2 Tsp. Almond Extract |
| 3-5 Tbsp. Ice Water |
| Lemon Filling |
| 3 Whole Eggs |
| 3 Egg Yolks |
| 1 Cup Splenda |
| 1/4 Cup Nonfat Dried Milk |
| 3/4 Cup Fresh Lemon Juice |
| 2 Tbsp. Lemon Zest |
| Pinch of salt |
| 6 Tbsp. Butter cubed |
Crust
Process first four ingredients in food processor, until they resemble coarse sand. Pulse in butter and extract until mixture is the size of peas. Add ice water and pulse together. Add more water 1 Tbsp. at a time if dough seems dry. Dump dough onto a sheet of plastic wrap, form into a circle, wrap and chill for at least 30 minutes before rolling out. Roll out an place in a 9″ tart pan. Bake in bottom of oven set to 425°F for 20-25 minutes until golden brown. Reset oven to 325°F.
Lemon Filling
Whisk eggs, yolks, sugar, lemon juice, zest, and salt together in large saucepan. Add the butter and cook over medium-low heat,stirring constantly. Cook until filling thickens slightly but is pourable, 8-10 minutes. Pour into prebaked crust. Bake at 325° until filling is just set , about 10 minutes. Cool tart. Cool before cutting. You may top with sliced strawberries, whipped cream, sour cream mixed with a little Splenda. Be creative.