Craig’s Tarta de Sevilla from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• ¼ cup grated lemon zest (about 6 lemons)
• 1¾ cups fresh lemon juice (about 7 lemons)
• 1 cup blanched whole almonds
• 2 teaspoons fresh lemon juice
• ¼ cup milk
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 1 tablespoon heavy cream
• 1 tablespoon amaretto liqueur
• 1 large egg yolk
• ½ cup unsalted butter
• ½ teaspoon almond extract
• ¾ cup lightly salted butter, frozen and cut into small bits
• 9 large egg yolks
• 1½ cups (all-purpose) flour
• 6 large eggs
• ½ teaspoon sugar
• 2 tablespoons ice water
• 1 cup sugar
• 2 tablespoons solid vegetable shortening, frozen, and cut into small bits