ALMOND SHELL
LEMON CURD
Mix almonds, flour, 1/2 cup sugar and salt in bowl. Rub butter pieces, bit
by bit, into flour. Stir in egg and vanilla to form ball. Chill. Roll out
onto 12-inch tart pan with removable bottom. Weight down with beans placed
on waxed paper. Bake at 350F until golden, about 20 minutes. Cool.
To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in top
of double boiler. Cook, stirring constantly over simmering water, until
mixture coats back of metal spoon. Do not allow to boil. Remove from heat
and whisk in 1/2 cup butter, bit by bit, until melted and smooth.
Pour lemon curd into cooled tart shell. Chill until set. Remove sides of
pan. Garnish with whipped cream and fruit. Makes 1 (12-inch) tart
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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