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Lemon Curd (makes 2 cups, only use 1 1/2 cups).
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In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
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Whisk in the lemon zest, juice, and salt.
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Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
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Remove the bowl from the heat, and whisk in the butter.
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Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
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Whisk until cool.
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Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
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The curd will keep for up to 3 days in the refrigerator.
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10
Almond Crust.
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To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
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Beat in the egg and zest.
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In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
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Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
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Mix until dough is smooth.
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Scrape dough onto a piece of plastic wrap, and form it into a disk.
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Chill for at least 1 hour and up to 3 days.
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Make the tart.
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Preheat the oven to 325u00b0.
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On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
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Fit the dough into a 10-inch tart pan with a removable bottom.
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Trim away any excess dough, and use a fork to prick the crust all over.
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Bake the tart crust until pale golden, 20 to 25 minutes.
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Transfer to a wire rack to cool.
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(The tart shell can be made 8 hours ahead.) Increase oven temperature to 375u00b0.
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To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
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Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
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Continue whisking until mixture gets quite thick, about 8 minutes.
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Strain through a fine sieve into the bowl of an electric mixer, if necessary.
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Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
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In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
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Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
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Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
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Spread the lemon curd in an even layer into the bottom of the crust.
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Spoon the souffle topping onto the lemon curd, mounding it attractively.
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Bake the tart until the souffle is golden brown and spongy, 20 to 25 minutes.
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Dust the top with confectioners' sugar, and serve warm.
