VIENNESE LEMON TORTE 9 INCH

VIENNESE LEMON TORTE 9 INCH image

Yield 8 servings

Number Of Ingredients 16

Lemon cream:
½ c fesh lemon juice
½ c sugar
6 T unsalted butter ( small pieces)
2 tsp. grated lemon peel
3 eggs beaten to blend
Almond pastry
10 T unsalted butter (RT)
¾ C sugar
1 egg yolk
2 tsp. grated lemon peel
¼ tsp almond extract
1 C plus 2T sifted flour
¼ tsp salt(scant)
¾ C ground almonds
1 egg beaten with 2T whipping cream ( glaze)

Steps:

Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig. Cream butter with sugar till light. Mix in yolk, peel, extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a ¾ inch thick 9.5x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 ¼ inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 9.5 inch tart pan. Refrig at least 2 hours. Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.