Lemon Tart

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1 cup lemon zest, julienned

1 cup sugar

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature

1/2 cup sugar

1 large egg, beaten

1/4 teaspoon almond extract

1 Tbsp lemon juice

1/2 cup (1 stick) unsalted butter

1/4 cup creme fraiche

2 large eggs

3 large egg yolks

3/4 cup fresh lemon juice

3/4 cup sugar

1 1/2 teaspoon lemon zest

10-inch tart pan with a removable bottom

Pastry blender or two blunt dinner knives

Double boiler and several metal mixing bowls

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