Very Lemon-y Tart

Adapted from a recipe found at the old Gail's Recipe Swap

~from Savoring Time in the Kitchen

CRUST:

1-1/8 cup flour

1/4 lb. butter

2 tablespoons water

2-1/4 teaspoons finely chopped almonds

FILLING

5 eggs

1 cup sugar

1/3 cup butter, melted

3 tablespoons heavy cream

1 cup freshly squeezed lemon juice

Zest of 5 lemons

Preheat oven to 375F. Using flour, butter and water, make crust in usual way. Roll out to fit tart pan with removable bottom. Prick all over with fork. Sprinkle with chopped almonds. Line with foil and add pie weights (or dried beans). Bake 20 minutes or until crust is dry.

In medium bowl, beat sugar and eggs together for 5 minutes until sugar is dissolved. Add melted butter, cream, juice, and zest. Mix together and pour into crust. Bake 20-25 minutes or until set.