Craig’s Tarta de Sevilla

Lemon-Almond Pie

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This recipe came about while we were looking for a perfect citrus dessert to complement a series of Spanish menus. Craig Sutter, our pastry chef at the time, took that old favorite lemon pie and added the almonds and the flaky crust to create one of our favorite desserts.

The crust is made with a combination of butter and shortening; shortening for flakiness and butter for good flavor and a golden brown color. Salted butter is used because it has a higher water content than unsalted