Ingredients
1 1/2 C. all-purpose flour
3/4 C. powdered sugar
1 large egg
1 stick unsalted butter, chilled & cut into 1/2" cubes
Rind & juice of 5 lemons
11 large eggs
2 C. sugar
1 1/2 C. heavy cream
1/3 C. apricot preserves, melted, for glaze
Toasted almonds, slivered
Preparation
In a mixer with the paddle attachment, combine flour, sugar, & butter. Mix until mixture resembles coarse oatmeal. Add the egg & mix until blended. Chill 1 hour in refrigerator. Butter 9" springform (cheesecake) pan. Press the crust along the bottom & about 2/3’s of the way up the sides of the pan - set aside. Preheat oven to 350. Whisk eggs & sugar until well mixed. Add cream, lemon juice & rind, stir well. Pour into crust. Bake about 35-45 mins. Time will vary depending on your oven. Cake should be even, golden brown color & springy to the touch. Smell is a good indicator as well. If you can smell it, most likely it is done. Cool completely, then spread with melted apricot preserves and slivered almonds. Serve with whipped cream (not necessary!).
