Lemon Curd Tart With Candied Almond Topping

• 6 eggs
• 1 1/2 cups sugar
• 1 tablespoon grated lemon zest
• 1 cup fresh lemon juice
• 4 tablespoons unsalted butter, cut into small pieces
• 13 cup slivered almonds
• 2 1/2 tablespoons sugar
• 1 tablespoon grated lemon zest
• 3/4 cup all-purpose flour, plus additional for rolling
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1 tablespoon water
• 1/4 teaspoon almond extract
• Butter for greasing baking sheet
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 cup sliced almonds
• 2 egg whites, whisked until frothy
• Confectioners' sugar

1. To make the curd, place the eggs and the sugar in a medium-size nonreactive saucepan and whisk until thickened and light in color.
2. Whisk in the lemon zest and juice.
3. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not boil.
4. Remove from heat and whisk in the butter.
5. Let cool.
6. Refrigerate until cold.
7. To make the crust, place the almonds, sugar and zest in a food processor and process until ground.
8. Add the flour and salt and pulse just to combine.
9. Add the butter and pulse until the mixture resembles coarse meal.
10. Whisk together the egg yolk, water and almond extract.
11. Add to the flour mixture and process just until the mixture starts to come together.
12. Press into a bowl, flatten, wrap in plastic and refrigerate for 30 minutes.
13. Preheat the oven to 350 degrees.
14. Roll out the dough and fit into a 10-inch quiche dish.
15. Line with foil and fill with pie weights or dried beans.
16. Bake for 20 minutes.
17. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer.
18. Cool.
19. To make the topping, lower the oven temperature to 300 degrees.
20. Lightly butter a baking sheet.
21. Combine the sugar and zest in a bowl.
22. Toss the almonds in the egg whites, drain and toss them in the sugar.
23. Spread out on the baking sheet and bake until the almonds are dried, about 30 minutes, stirring twice.
24. Let cool.
25. Spoon the lemon curd into the pastry shell and top with the sugared almonds.
26. Refrigerate until ready to serve.
27. Before serving, sift a little confectioners' sugar over the top and cut tart into wedges.

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Taken from cooking.nytimes.com/recipes/7197 (may not work)