Lemon Almond Tart

Preheat oven to 450 degrees
Spray 8" fluted tart pan with removable bottom with nonfat cooking spray.

Crust
To make the pastry mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until pebbles form. Add the egg and salt and mix well.

Press the dough into the pan fitting dough into the edges of the pan. Line the bottom of the pan with foil and fill with 2 cups of dry beans (to weight the crust down while baking). Bake for 10 minutes then remove foil and beans and place on rack to cool.

Reduce oven temp to 325 degrees

Filling
Combine the sugar, lemon juice, zest and egg yolks, beating to mix well. Pour into the top of a double boiler over gently boiling water. Whisk constantly for 20 minutes unit the mixture thickens. Remove from the water and allow to cool slightly.

Pour the lemon filling onto the crust and bake for 15 minutes at 325 degrees. Let tart cool before serving. Dust with powdered sugar if desired.