Lemon Tart Recipe

• Crust:
• 1 Stick marzipan
• 1 Stick butter
• 1 Egg
• 1 Cup flour
• 2 tbsp Flour
• 1 Pinch salt
• 1/4 tsp Almond extract
  
  Filling
• 3 Eggs
• 3/4 Cup Sugar
• 3 Lemons â€" Juiced
• 1 tbsp Lemon Rind â€" Grated
• 3/4 Stick Butter -- Room temperature

• Crust:
• In a food processor, process marzipan until soft.
• Put butter and process.
• Add egg and blend.
• Add flour and salt and pulse.
• Remove dough from bowl, form into a ball, cover with plastic wrap andrefrigerate for 30 minutes.
• Preheat oven to 375 Degree F.
• Break off bits of dough and pat into tart shells.
• Dough yields as follows: 18 tart shells 2-1/2 inch, 36 tart shells 1-1/2 inch , 48 mini tartlet shells
• Bake in preheated oven for 10 - 14 minutes or until golden brown.
• Remove from oven to cool.
  
  Filling:
• In medium saucepan whisk eggs, sugar, lemon juice and lemon rind until blended.
• Cook over medium low heat, whisking constantly until mixture comes to a boil.
• Immediately remove from heat and pour into bowl.
• Cut butter into little bits and whisk into lemon mixture.
• Refrigerate until cold.
• Fill lemon mixture into tartlet shells.
• Once tartlets are filled you have to freeze them in a singe layer on a cookie sheet.
• When they are nice and frozen they can be placed into a plastic container in layers with a sheet of wax paper in between.
• Lemon Tartlets are ready.
• Defrost for about 10 minutes before serving.