| 1 | To make the pastry, sift the flour and confectioners" sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. |
| 2 | Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. |
| 3 | Beat the egg yolks and vanilla together and stir into the flour mixture. |
| 4 | Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. |
| 5 | Tightly cover with plastic wrap and refrigerate for 30 minutes. |
| 6 | Set a rack in the center of the oven and heat the oven to 375°F. |
| 7 | Lightly flour a work surface and roll out the pastry to fit a 9- to 10-inch tart pan with a removable bottom. |
| 8 | To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. |
| 9 | With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. |
| 10 | Line with aluminum foil and bake 6 to 8 minutes or until just set. |
| 11 | Set aside, and lower the oven temperature to 325°F. |
| 12 | To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. |
| 13 | Beat in the egg yolks one at a time. |
| 14 | Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. |
| 15 | Pour into the pastry shell and lightly smooth the top with a spatula. |
| 16 | Bake 30 to 40 minutes, or until golden brown and set. |
| 17 | Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. |
| 18 | Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. |
| 19 | Set aside to cool slightly. |
| 20 | Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. |
| 21 | Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners" sugar and the reserved zest. |
| 22 | Serve immediately. |
| 23 | Note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. |
| 24 | Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. |
| 25 | Add the egg yolks and vanilla and pulse just to mix. |
| 26 | (it is unlikely that you will need to add water). |
| 27 | Wrap and refrigerate. |
