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1
To make the curd, place the eggs and the sugar in a medium-size nonreactive saucepan and whisk until thickened and light in color.
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2
Whisk in the lemon zest and juice.
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3
Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not boil.
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4
Remove from heat and whisk in the butter.
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5
Let cool.
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6
Refrigerate until cold.
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7
To make the crust, place the almonds, sugar and zest in a food processor and process until ground.
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8
Add the flour and salt and pulse just to combine.
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9
Add the butter and pulse until the mixture resembles coarse meal.
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10
Whisk together the egg yolk, water and almond extract.
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11
Add to the flour mixture and process just until the mixture starts to come together.
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12
Press into a bowl, flatten, wrap in plastic and refrigerate for 30 minutes.
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13
Preheat the oven to 350 degrees.
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14
Roll out the dough and fit into a 10-inch quiche dish.
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15
Line with foil and fill with pie weights or dried beans.
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16
Bake for 20 minutes.
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17
Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer.
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18
Cool.
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19
To make the topping, lower the oven temperature to 300 degrees.
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20
Lightly butter a baking sheet.
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21
Combine the sugar and zest in a bowl.
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22
Toss the almonds in the egg whites, drain and toss them in the sugar.
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23
Spread out on the baking sheet and bake until the almonds are dried, about 30 minutes, stirring twice.
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24
Let cool.
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25
Spoon the lemon curd into the pastry shell and top with the sugared almonds.
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26
Refrigerate until ready to serve.
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27
Before serving, sift a little confectioners' sugar over the top and cut tart into wedges.
