Almond and Lemon Tart

• For  6 servings
• Difficulty  high
• Time  2 hours

Preparation

1. Separate the egg whites from the yolks.
2. Reserve the egg whites; put the egg yolks in a bowl  add 200gr of powdered sugar and beat it with a fork until it becomes a white paste.
3. Add all the powdered almond the 2 lemon extracts and the ground peel of one lemon and mix continuously with the fork.
4. Beat the egg whites till stiff and add them to the previous mix.
5. Butter the mold and with a buttered sulfur foil circle the sides.
6. Fill the mold with the batter and cook for 50 minutes at a low flame.
7. During this time dilute 4 very full tbsps of ground sugar with the lemon extract and add a few drops of pink food coloring (the cream should be thick and bright).
8. Once the tart is cooked remove from mold and let it cool off  put the sugar and lemon mix in the center spreading it on the entire surface with a spatula. Let it dry until the moment of serving.
9. Put the tart in a tray and decorate quickly with thin slices of oranges and half a lemon slice with candied fruit in the center and some chopped almonds.

Practical advice
For the surface to get smoother, the spatula, which must be of metal, must be previously dampened with water.