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1
Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
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2
Transfer to bowl of electric mixer and add butter; beat until light.
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3
Blend in eggs, lemon juice and salt.
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4
Beat in flour all at once until just combined;do not overmix.
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5
Gather dough into a ball and wrap in plastic.
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6
Refrigerate at least 3 hours.
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7
Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
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8
Fit dough into 10-inch tart pan;trim edges.
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9
Cover with plastic wrap and refrigerate for at least 1 hour.
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10
Preheat oven to 400 degrees.
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11
Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
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12
Fit buttered side down into shell.
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13
Fill shell with dried beans or pie weights.
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14
Bake until dough is set, 15 to 20 minutes;remove foil and weights.
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15
Continue baking shell until golden brown, about 5 minutes.
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16
Reduce oven temperature to 350 degrees.
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17
Stir cream into cornmeal in small bowl.
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18
Cream butter and sugar in bowl of electric mixer until light and fluffy.
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19
Beat in eggs, one at a time, and continue beating until light.
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20
Blend in cornmeal mixture, lemon peel, juice and extract.
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21
Spoon filling into shell almost to rim; do not overfill.
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22
Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
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23
Cool on rack.
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24
Just before serving, dust lightly with powdered sugar.
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25
Garnish with whipped cream and berries, if desired.
