Method
If you are making the pastry, do this first. Sprinkle the flour and sugar onto your work surface and cube your butter and dot on top then rub in with your fingertips until you have breadcrumbs. Pile it up and make a well then drop your egg yolks in and gradually work in the flour. Knead very lightly until it comes together then wrap in cling film and chill. Next make your frangipane filling. Cream together the butter and sugar then gradually add in your lightly beaten eggs. When this is nice and smooth fold in the ground almonds, flour and lemon rind until you have a nice smooth paste, should only take a couple of minutes. A??????????????L?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????A??????????????????????????????????????????????e??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????5?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????A?????????????????????????????????????????????????L????????????????????????????????e???????????????????]?????????????????????????????????????????????????????????????????????????????????????????1?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????I???????????????????????????????????????M?????????????????????????????????????????????????????????????
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