cups blanched almonds, toasted
cup plus 3 Tbsp. sugar
Tbsp. butter, cut into small pieces and chilled
large eggs plus 3 egg yolks at room temperature
tsp. almond extract
Finely grate lemon zest. Halve lemons and juice to get 1/2 cup juice. Grease removable bottom 9-inch tart pan; place in freezer. Using a food processor, coarsely chop almonds. Add the flour, 3 tablespoons sugar, and one pinch salt and process until the nuts are finely ground. Add 4 tablespoons butter, 1 whole egg and almond extract and pulse until a soft dough forms. Preheat oven to 350. Transfer the dough to the chilled tart pan and press to form crust. Freeze for 20 minutes. Meanwhile in a medium saucepan, whisk together the remaining 2/3 cup sugar, 3 whole eggs and egg yolks. Whisk in lemon juice, lemon peel and one pinch salt and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the remaining 6 tablespoons butter until melted Transfer the tart shell to a baking sheet and bake until edges are golden, about 22 minutes. Pour in the lemon filling and bake for 10 minutes. Let cool, then dust with powdered sugar just before serving.