Preparation

Preheat a Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position B. Line the baking pan with aluminum foil. Spread the almonds on the prepared pan and toast for 2 to 3 minutes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F and move the rack to position A. Coat a 9-inch baking pan with nonstick cooking spray; line with 2 pieces of parchment, leaving a 1 to 2-inch overhang on each side. Reserve. Pulse cooled almonds in a Cuisinart® Food Processor fitted with the metal chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon salt and 1 teaspoon of lemon zest. Process for about 5 seconds, or until mixture is completely combined. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs. Press into prepared baking pan. Bake in the preheated oven for about 16 to 18 minutes, or until lightly browned. Remove and reserve. Reduce temperature to 300°F. While the crust is baking, add the eggs to a medium mixing bowl. Beat with a Cuisinart® hand mixer until lightened, about 30 seconds. Add the sugar and beat until light and thickened, another 1 to 1½ minutes. Add the lemon juice, vanilla and lemon zest and mix to incorporate. Add the baking powder, salt, flour and heavy cream and mix until combined. Pour mixture on top of the warm, prepared crust. Bake in the preheated oven for about 25 minutes, or until set. Dust with confectioners’ sugar before serving.