Lemon-Lime Souffle Tart

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4 large eggs , separated

6 tablespoons almond flour

1 pinch salt

10 tablespoons sugar

1/2 cup fresh lemon juice (3 to 4 lemons)

3 tablespoons all-purpose flour

confectioners' sugar , for dusting

1 large egg , lightly beaten

8 tablespoons unsalted butter , room temperature

4 tablespoons unsalted butter , softened, cut into pieces

3 tablespoons fresh lemon juice

3 large eggs

1/2 lemon, zest of , grated

3 tablespoons freshly squeezed lime juice

For the lemon-lime souffle filling

For the almond crust

1/2 cup sugar

3 large egg yolks

For the lemon curd

1 1/2 cups all-purpose flour , plus more for rolling

1/3 cup confectioners' sugar

1/4 cup freshly grated lemon zest (2 to 3 lemons)

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