1 1/2 hours, plus chilling and cooling times. Serves 12
1 1/2 cups (6.4 ounces) flour
3/4 cup (3 ounces) powdered sugar
1 stick (4 ounces) butter, chilled and cut into 1/2-inch cubes
In a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine the flour, sugar and butter, mixing 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.
Grease a 9-inch springform or cheesecake pan.
Press the crust base onto the bottom and just over two-thirds up the sides of the pan. Chill until ready to assemble the final dish.
Death by lemon torte
2 cups sugar
1 1/2 cups heavy cream
Finely grated zest and juice of 5 lemons
About 1/2 cup apricot preserves, for garnish
About 1/4 cup toasted sliced almonds, for garnish
Heat the oven to 325 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, whisk the 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.
Carefully place the torte in the oven and bake until puffed, lightly golden and springy to the touch, about 45 minutes to an hour (timing will vary depending on the temperature of the crust, ingredients and oven). Remove from the oven and cool completely on a rack.
To garnish, heat the apricot preserves so they spread easily (thin the preserves with a little water if necessary). Spread a thin layer of preserves over the top of the torte, and decorate with slivered almonds.
Each serving: calories 504; protein 9 g; carbohydrates 64 g; fiber 1 g; fat 25 g; saturated fat 13 g; cholesterol 247 mg; sugar 47 g; sodium 90 mg