Tarte Au Citron With Cassis Coulis And Cassis Ice Recipe

• 1 1/2 c. all purpose flour (375 ml)
• 2/3 c. icing sugar (150 ml)
• 3 Tbsp. granulated sugar (45 ml)
• 3 Tbsp. finely grnd blanched almonds (45 ml)
• 1/2 c. cool unsalted butter (125 ml)
• 1 ounce almond paste (28 g)
• 1 lrg egg, lightly beaten
•     Lemon Filling
• 1 lb lemons, washed, room temperature (3 medium sized lemons) (454 g)
• 1 1/4 c. granulated sugar (310 ml)
• 3 lrg Large eggs (at room temperature)
• 2 Tbsp. cornstarch (30 ml)
• 3 Tbsp. warm melted butter (45 ml)
•     Cassis Ice
• 1 c. water (250 ml)
• 1 c. sugar (250 ml)
• 17 ounce black currants (fresh or possibly frzn) 500 g
• 1 Tbsp. lemon juice (15 ml)
• 1 Tbsp. creme de cassis liqueur (15 ml)
• 1 c. water, additonal to adjust consistency (250 ml)
•     Cassis Coulis
• 1 c. water (250 ml)
• 1 c. sugar (250 ml)
• 17 ounce black currants (fresh or possibly frzn) 500 g
• 1 Tbsp. lemon juice (15 ml)
• 1 Tbsp. creme de cassis liqueur (15 ml)
• 1 c. water , additional to adjust consistency (250 ml)

Directions