Pâte Sucrée

• 1½ cups/185 g flour
• ½ teaspoon salt
• ⅓ cup/75 g sugar
• 3 egg yolks
• ½ teaspoon vanilla extract
• 6 tablespoons/90 g butter, more for the pan

Lemon Filling

• ¾ cup/120 g whole blanched almonds
• ¾ cup/150 g granulated sugar
• 3 eggs
• grated zest of 2 lemons
• ¼ cup/60 ml. fresh lemon juice
• ⅔ cup/140 g butter, melted

• confectioners’ sugar, for sprinkling

• 10-inch/25-cm. tart pan with removable base

Make the pâte sucrée and chill until firm, 15 to 30 minutes. Roll out the dough and line the tart pan, and then chill for 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Bake the tart shell blind on the hot baking sheet and then let it cool, leaving the baking sheet in the oven and the oven on.

For the filling, pulse the almonds with 2 tablespoons of the granulated sugar in a food processor until finely ground. In a stand mixer fitted with the whisk attachment, beat the eggs and the remaining sugar until light and thick enough to leave a ribbon trail when the whisk is lifted, 3 to 5 minutes. Stir in the lemon zest, juice, and butter. Stir in the almond mixture with a spoon.

Set the tart shell on the hot baking sheet in the oven, and pour in the filling. Bake until set and golden brown, 25 to 30 minutes. Let cool, then unmold the tart onto a platter. Serve at room temperature, sprinkling with confectioners’ sugar.