Instructions: Preheat oven to 375 . Sift flour into mixing bowl; make well in center. Place butter pieces in well. Add sugar, water, and egg yolks.

Blend with pastry blender or 2 knives until the consistency of fine crumbs. Shape pastry into smooth ball; work in additional flour if necessary. Divide pastry into 2 parts. Roll out one part on lightly floured surface to 1/4 inch thick; cut into circle using bottom of cake pan with removable bottom for pattern. Fit circle into pan.

To make filling, combine almonds and sugar in medium-size bowl; stir in lemon rind. Work in butter with fingers until well blended. Add eggs; blend thoroughly with wire whisk. The filling will be runny when mixed, but will be firm when baked. Spoon almond filling over pastry in pan. Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle. Place top pastry over filling. Bake for 45 to 50 minutes, until top crust is lightly browned. Cool for 5 minutes; remove from pan. Garnish with sliced almonds; sprinkle with confectioners sugar.

Serves 8 to 10.

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