Categories: Desserts 
      Yield: 8 servings 
  
--------------------------------ALMOND SHELL-------------------------------- 
    1/4 c  Finely chopped almonds 
  1 1/4 c  Flour; sifted 
    1/2 c  Sugar 
      1 ds Salt 
    1/2 c  Butter; cut into 1/2" cubes 
      1    Egg 
      1 ts Vanilla 
 
---------------------------------LEMON CURD--------------------------------- 
     10    Egg yolks 
    3/4 c  Sugar (or more) 
    3/4 c  Lemon juice 
    1/2 c  Butter 
           Sweetened whipped cream 
           Fresh fruit 
  
  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