Lemon almond tart

A light, moist and tender lemon almond cake!

Recipe by Mark Bittman, New York Times food journalist. Have you ever tried a new recipe and it knocked not one, but both of your socks off after ONE bite? Well, this is one of those recipes. I'm sock-less. No socks. Bare feet. One taste, and I was raving how this just may be... The Best Thing I've Ever Made. And I mean that from the bottom of my tart. Ba-dump-bump. Aside from the fact that this tart is delicious, I'm giddy with the fact that this beautiful…

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona

Tart zingy lemon curd filling on a crisp shortcrust tart base

If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.

Delia Smith’s Lemon Tart is a treat featuring a buttery crust filled with a zesty lemon curd made from fresh lemon juice, zest, sugar, butter, eggs, and yolks. Baked to perfection, it’s a delightful balance of sweet and tangy flavors it takes about 170 minutes to make this recipe, which serves 8 people.

This Almond Torte has the perfect combination of an inside of sweet, chewy goodness and a topping of sweet, crunchy, almonds. This delicious, moist, torte is perfect as a brunch/breakfast treat or dessert or anytime!

This is an Italian lemon tart that is not too sweet with a rich buttery crust.