• Allow the melted butter and eggs for the lemon filling to stand at room temperature while you prepare the crust.
• Preheat oven to 350 degrees F. with a rack in the bottom third of the oven (one position down from center). Lightly coat a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray (on the removable bottom only).

Make the Tart Crust

• In a food processor, pulse the almonds with the granulated sugar until finely ground. Add the flour, powdered sugar, lemon zest, and cold cubed butter and process until the mixture comes together (it takes a little while, but it will come together in almost a ball). Pull the dough out of the food processor and work into a ball with your hands.
• Set the ball of dough down in the center of the prepared tart pan. Pat the dough across the bottom and up the sides of the fluted edge of the pan so it is flush with the top edges of the pan. Pat the dough with your hands to pat it down into an even thickness across the bottom.

Make the Lemon Filling

• In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice. Add the cooled melted butter and whisk vigorously for about a minute, until smooth.

Assemble and Bake the Tart

• Place the tart pan on a rimmed baking sheet and pour the lemon filling into the crust. Transfer the baking sheet to the oven and bake for 25 to 30 minutes, or until golden and mostly set (very slight jiggle is ok). If the edges of the crust are getting too brown, carefully cover the edges of the crust with a pie crust shield. Alternately, coat a sheet of foil with nonstick cooking spray and lightly set it over the top for the remainder of the baking time. Remove from the oven and transfer the tart pan to a wire rack to cool completely.
• Once completely cooled, remove the outer edge of the tart pan then slide the tart off the base and on to a serving platter (don’t do until completely cooled). It can help to slide a very thin spatula (like an offset spatula) between the crust and metal bottom to help nudge it off.
• Refrigerate until ready to serve.
• Just before serving, sprinkle the surface of the tart with powdered sugar. Serve with fresh raspberries, if desired.
• Leftovers should be refrigerated.