Death By Lemon

• 1 1/2 C. all-purpose flour
• 3/4 C. powdered sugar
• 1 large egg
• 1 stick unsalted butter, chilled & cut into 1/2" cubes
• Rind & juice of 5 lemons
• 11 large eggs
• 2 C. sugar
• 1 1/2 C. heavy cream
• 1/3 C. apricot preserves, melted, for glaze
• Toasted almonds, slivered

1. In a mixer with the paddle attachment, combine flour, sugar, & butter. Mix until mixture resembles coarse oatmeal. Add the egg & mix until blended. Chill 1 hour in refrigerator.
2. Butter 9" springform (cheesecake) pan. Press the crust along the bottom & about 2/3's of the way up the sides of the pan - set aside.
3. Preheat oven to 350. Whisk eggs & sugar until well mixed. Add cream, lemon juice & rind, stir well. Pour into crust. Bake about 35-45 mins. Time will vary depending on your oven. Cake should be even, golden brown color & springy to the touch. Smell is a good indicator as well. If you can smell it, most likely it is done.
4. Cool completely, then spread with melted apricot preserves and slivered almonds. Serve with whipped cream (not necessary!).

flour, powdered sugar, egg, unsalted butter, lemons, eggs, sugar, heavy cream, apricot preserves, almonds

Taken from www.epicurious.com/recipes/member/views/death-by-lemon-52500991 (may not work)