Tangy Lemon Torte

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 7 tbsp butter, softened
• 3 None large egg yolks
• 1/2 tsp vanilla extract
• None None FOR THE LEMON CURD FILLING
• 1/2 cup granulated sugar
• 2 None large eggs, beaten
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 4 1/2 tbsp butter, roughly chopped
• None None TO FINISH
• 1 cup heavy cream, whipped
• 1 small handful toasted sliced almonds (optional)

1. Sift flour into a large bowl then stir in sugar. Make a well in the center. Add butter, egg yolks and vanilla. Mix together egg yolk mixture then gradually work in flour and sugar until combined. Transfer to a lightly floured work surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
2. Preheat oven to 350u0b0F. Draw an 8 inch circle on 3 pieces of parchment paper. Turn pieces of paper over and sprinkle with flour.
3. Divide dough into 3 portions and place 1 inside of each circle. Roll each portion out into an 8 inch circle using the outlines on the paper as a guide. Transfer each piece of parchment (with disc) to a baking tray and bake for 10-12 mins, rotating halfway through, or until golden brown. Let cool on trays for 3 mins then transfer to wire racks to cool completely.
4. To make the lemon curd filling, whisk sugar and eggs in a heatproof bowl until combined. Whisk in lemon juice and 1 tbsp water then stir in lemon zest and butter. Set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Whisk constantly for 6-8 mins, until thick enough to coat the back of a wooden spoon. Strain into a clean bowl and set aside to cool.
5. Transfer 2 tbsp lemon curd to a small piping bag fitted with a plain tip. Transfer 1 tart disc to a serving plate. Spread 1/2 of the remaining lemon curd over top then swirl 1 tbsp whipped cream through the lemon curd. Repeat layering then top with the final tart disc. Spread 3/4 of the remaining whipped cream over top then pipe reserved lemon curd over the whipped cream. Run a skewer through curd and whipped cream to create a "feather" pattern.
6. Transfer remaining whipped cream to a large piping bag fitted with a star tip. Pipe rosettes around top edges of torte then sprinkle with almonds, if using. Chill for at least 2 hours, preferably overnight, before serving.

flour, granulated sugar, butter, egg yolks, vanilla, lemon curd, granulated sugar, eggs, lemon juice, lemon zest, butter, finish, heavy cream, handful

Taken from recipes-plus.com/api/v2.0/recipes/36998 (may not work)