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Ingredients
- 3 lrg Large eggs
- 3 lrg egg yolks
- 1/2 c. sugar
- 1/4 c. freshly-grated lemon zest
- 1/2 c. freshly-squeezed lemon juice
- 1 pch salt
- 4 Tbsp. softened unsalted butter cut in pcs
- 8 Tbsp. unsalted butter room temperature
- 1/3 c. confectioners' sugar
- 1 lrg egg lightly beaten Grated zest of 1/2 lemon
- 1 1/2 c. all-purpose flour plus more
- 1/2 c. almond flour plus
- 2 Tbsp. almond flour
- 1 pch salt
- 10 Tbsp. sugar
- 4 lrg Large eggs separated
- 3 Tbsp. all-purpose flour
- 3 Tbsp. freshly-squeezed lemon juice
- 3 Tbsp. freshly-squeezed lime juice
- 1 1/2 c. Lemon Curd (see above) Confectioners' sugar for dusting
Directions
- To make the Lemon Curd: In a large heatproof bowl, whisk together the Large eggs, egg yolks, and sugar. Whisk in the lemon zest, juice, and salt. Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the Large eggs, till curd thickens sufficient to coat the back of a spoon, about 10 min.
- Remove the bowl from the heat, and whisk in the butter. Strain the mix through a fine sieve, and set the bowl in a large bowl filled with water and ice. Whisk till cold. Cover the curd, and chill till it is thoroughly cool, at least 2 hrs. The curd will keep for up to 3 days in the refrigerator. (Makes 2 c.)
- To make the Almond Crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar till combined, about 1 minute. Beat in the egg and zest. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Add in the flour mix to the butter mix in two batches, scraping down the sides of the bowl between additions. Mix till dough is smooth. Scrape dough onto a piece of plastic wrap, and form it into a disk. Refrigeratefor at least 1 hour and up to 3 days.
- Preheat the oven to 325 degrees. On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick. Fit the dough into a 10-inch tart pan with a removable bottom. Trim away any excess dough, and use a fork to prick the crust all over. Bake the tart crust till pale golden brown, 20 to 25 min. Transfer to a wire rack to cold. (The tart shell can be made 8 hrs ahead.)
- Increase oven temperature to 375 degrees.
- To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 Tbsp. sugar, egg yolks, flour, lemon juice, and lime juice. Place the bowl over a pot of gently simmering water, and whisk the mix constantly to avoid scrambling the Large eggs. Continue whisking till mix gets quite thick, about 8 min. Strain through a fine sieve into the bowl of an electric mixer, if necessary.
- Using the whisk attachment, beat the lemon cream on high speed till thick, cold, and light, about 5 min.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites till they hold soft peaks. Slowly add in the remaining 5 Tbsp. of sugar, and beat till stiff peaks form, taking care not to overbeat the whites.
- Fold a third of the meringue into the lemon cream to lighten it, then mix in the remaining meringue in two batches. Spread the lemon curd in an even layer into the bottom of the crust. Spoon the souffle topping onto the lemon curd, mounding it attractively.
- Bake the tart till the souffle is golden and spongy, 20 to 25 min. Dust the top with confectioners' sugar, and serve hot.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 213 | 46% |
| Total Fat 24.13g | 30% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 333mg | 111% |
| Sodium 114mg | 5% |
| Potassium 107mg | 3% |
| Total Carbs 53.97g | 14% |
| Dietary Fiber 0.7g | 2% |
| Sugars 33.62g | 22% |
| Protein 10.12g | 16% |
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