1 cup shortening
1 cup white sugar
7 large eggs
1 1/2 cups milk
1 cup chopped almonds
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1 cup rice milk
4 cups cup all-purpose flour
4 eggs
1/4 cup white sugar
1 teaspoon lemon zest
1/4 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 9- inch pans (9-inch in all).
In a saucepan, heat the shortening and sugar until just below a boil. Stir in the eggs, milk, almonds, lemon juice, vanilla extract and butter. Simmer until the shortening is slightly thickened, about 5 minutes. Remove from heat and stir in the flour. Beat into the batter, stirring well, until just combined. Fold the remaining 1 1/4 cup sugar into the batter over the top of the cooked shortening. Pour batter into prepared pans.
Bake in preheated oven until a toothpick inserted in the center comes out clean, but not brown, about 10 minutes. Remove from oven and sprinkle the flour mixture on top. Dip tarts into egg white to see if browned on bottom. Place tarts in an ungreased 9 inch square pan. Place tarts on the baking sheet. Sprinkle with sugar with remaining sugar.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool in the pan for 10 minutes, then cool completely. Store tarts in the pan.
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