Lemon Tart with Shortbread crust

Filling:
1/4 cup melted butter
1/4 cup lemon juice
1 1/4 cups sugar
3 large eggs
1 tablespoon lemon zest (may also add lime or orange zest)

Crust:
1/2 cup ground almonds
1/3 cup powdered sugar
1 cup flour
2 teaspoons lemon zest (may also add lime or orange zest)
1/2 cup cubed cold butter


Preheat oven to 350.
Eggs should be at room temperature.  
Combine eggs, sugar, lemon juice and zest until combined.  Whisk in the butter.  

For the crust you can combine all ingredients in the food processor and pulse until it comes together.  Press the dough into a tart pan.  The tart pan does not need to be greased.  

Pour the lemon mixture into the crust.  Bake until the center is almost seat (about half an hour) and then cool on a rack.  Before serving you can dust with powdered sugar.  

Serves 8 - approximately 400 calories per serving.