***For the dough*** 2 cups flour 1/2 cup sugar 1/2 cup sweet butter 1 lemon, grated rind only 3 egg yolks ***For the filling*** 1/2 cup unsalted butter, at room temperature 1/2 cup sugar 1/2 pound almond paste 4 eggs 1 teaspoon almond extract flour as need for rolling dough confectioner's sugar for dusting, if desired
To make the pastry: Place the flour and sugar in a food processor, add salt, and mix for a few seconds. Using a knife, shave strips of butter and place in processor along with the lemon rind. Using the pulse button, cut the butter into the flour for about 15 seconds.
In a small bowl, lightly beat the egg yolks and add to the processor, using the pulse button. As soon as the pastry develops into a ball, turn off the processor and remove dough. If pastry seems dry and does not come together into a ball, add cold water, 1 tablespoon at a time. Dust hands with flour and knead dough for a few seconds into a round disk. Seal in plastic wrap and refrigerate for at least6 2 hours before proceeding.
When ready to continue, preheat the oven to 350 degrees F. Lightly grease 24 muffin cups.
Combine the butter and sugar in a bowl. Using an electric mixer, cream together. Crumble the almond paste and add to the butter and sugar mixture and continue to cream. Add 1 egg at a time, mixing well after each addition. Add the almond extract. Cream all ingredients to a smooth paste.
Roll out the chilled dough between two sheets of floured wax paper, using about half of the dough at a time. Or roll the pastry onto a floured board, flouring the rolling pin well. The dough should be about 1/4 inch thick, or a little less.
With a cookie cutter, cut out 4-inch circles and line the muffin cups on the bottom and sides. Prick the bottoms of the cups with a fork, then fill 2/3 full with the filling mixture.
Bake for 30 minutes or until the pastry is lightly browned or a cake tester comes out clean when inserted into the center of the custard. Cool on wire racks for 10 minutes, then gently remove and allow to cool completely.