Ingredients

Crust

• 1 ½ Cups All-Purpose Flour
• ½ Cup Butter
• ½ Cup Sugar
• ¼ Cup Water
• 2 Egg Yolks, beaten

Filling

• 1 ½ Cups Ground Almonds
• ¾ Cup Sugar
• 1 ½ Tablespoons Lemon Rind, grated
• ¼ Cup Butter, softened
• 3 Eggs, slightly beaten

Directions

Filling

1. Combine almonds and sugar in medium-size bowl; stir in lemon rind.
2. Work in butter with fingers until well blended.
3. Add eggs; blend thoroughly with wire whisk.
4. Consistency of filling will be runny when mixed, but will be firm when baked.

Pastry

1. Sift flour onto clean working surface; make well in center.
2. Cut butter into small pieces; place in well.
3. Add sugar, water, and egg yolks.
4. Blend with 2 pastry scrapers, gathering flour from ring, until a fine-crumb consistency form.
5. Shape pastry into smooth ball; work in additional flour, if necessary.
6. Divide pastry into 2 parts.
7. Roll out 1 part on lightly floured surface to 1/2-inch thick; cut into circle by using the bottom of a cake pan for the pattern. Fit circle into pan;
8. Spoon Almond Filling over pastry.
9. Roll out remaining pastry to 1/4-inch thick
10. Cut circle slightly larger than bottom circle.
11. Place top pastry over filling.
12. Bake in preheated 375 °F oven 45 to 50 minutes, until top crust is lightly browned.
13. Cool 5 minutes; remove from pan.
14. Garnish with sliced toasted almonds, then with confectioners’ sugar.