Instructions: Preheat the oven to 350 degrees. For the crust: Place the walnuts and 1/2 cup of the flour in a food processor and grind them together until fine.

Add the butter and sugar to the walnut mixture and pulse together until well blended. Add the remaining cup of flour, the egg and egg yolk, and pulse until the dough forms a ball. Press the dough into an 11-inch flan ring or tart pan and chill for 30 minutes. Bake for 20 to 30 minutes, or until lightly browned. Transfer to a wire rack to cool completely.

For the filling: Whisk together the sugar, eggs, egg yolks, lemon zest, lemon juice and vanilla in a saucepan until well-blended. Whisk in the melted butter and cook over medium-low heat, whisking constantly, until the mixture thickens, about 5 minutes. Do not boil or the eggs will curdle. Reduce the heat to low and cook 1 to 2 more minutes. Pour or spoon into the pre-baked crust. Chill before serving. Dust the top of the tart with confectioners sugar and finely chopped walnuts before serving.

Yield: 12 servings

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