Preheat oven to 400°F (204°C). Line
the 8X8" pan with aluminum foil. Oil the aluminum foil lightly
with vegetable oil.
Sift and mix in a bowl:
2 tablespoons granular sugar
2/3 cup and 1 tablespoon (100 g) all purpose flour
A little less than 1/2 teaspoon salt
Add butter and vegetable oil to the flour mixture.
Break the lumps of flour and butter with a pastry
blender until it looks as fine as cornmeal.
3 tablespoons cold unsalted butter,
cut into small pieces
1 tablespoon vegetable oil
Chop almonds finely. Do not use a food processor
because it will make the almonds too fine. Do not substitute with
almond meal, which is too smooth and will result in a disappointing crust.
Mix the chopped almonds into your dough mixture with a spoon.
1/4 cup (35 g) almonds
Put the dough mixture into the prepared pan
and spread it evenly. Press the dough hard with your fingertips and
make as even and flat as you can. Spray water on the whole surface
lightly but thouroughly. Alternately, you can use a brush to apply
water to the crust. Do not make it soggy. Bake in preheated
oven for 12 minutes or until lightly browned at 400°F (204°C).
A little water
Making the Filling:
Mix in a small saucepan:
4 tablespoons (30 g) all purpose flour
1/3 cup and 1 tablespoon (75 g) sugar
A pinch of salt
In a separate bowl, whisk:
3 large eggs
Slowly add lemon juice to the saucepan,
mixing with a whisk. Mix until you see no lumps of flour. Heat over
medium-low heat, stirring constantly with a whisk until it starts to thicken.
Remove from heat.
1/2 cup (120 cc) lemon juice, about 2-3 lemons
1/2 teaspoon lemon zest, about 2-3 lemons
Slowly add whisked eggs. Blend well and put it
back onto the stove and cook over medium-low heat, stirring constantly
with a whisk until it starts to boil. It is important to stir continuously
to avoid lumps. Remove from heat and stir in butter. Spread the lemon custard
evenly over the baked crust. Sprinkle lightly-toasted sliced almonds
or chopped almonds. Sift powdered sugar just before serving.