Categories: pies/ cobblers/ cheescakes

Ingredients

• 11 eggs
• 2 cups granulated sugar
• 1 1/2 cups heavy cream
• Finely grated zest and juice of 5 lemons
• prepared pie crust (see recipe below)
• About 1/2 cup apricot preserves, for garnish
• About 1/4 cup toasted sliced almonds, for garnish

Directions

1. Heat oven to 325 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, whisk eggs and sugar until well-blended. Add the cream, lemon zest and juice, and stir well. Pour into the prepared crust, the filling should come up to the top of the crust.
3. Carefully place the torte in the oven and bake until puffed, light golden and springy to the touch, about 45 minutes to an hour. Remove from oven and cool on a rack.
4. To garnish, heat the apricot preserves so they spread easily ( thin with a little water if necessary). Spread a thin layer over the top of the torte and decorate with slivered almonds.

5. To make crust, Combine 1 1/2 cups all-purpose flour and 3/4 cup confectioner’s sugar and 1/2 cup butter that has been chilled and cut into 1/2 inch cubes, in a large mixing bowl. Mix until the butter is mostly incorporated and the mixture resembles coarse oatmeal. Add the egg and mix just until combined. Cover the bowl and refrigerate the crust for at least 1 hour to chill.

6. Grease a 9-inch springform or cheesecake pan.
7. Press crust onto the bottom and just over two-thirds up the sides of the pan. Chill until ready to assemble the final dish.

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