date:May 12, 2014
ake topping, process almonds, 80g sugar and 1/4 teaspoon salt in a food processor until finely ground. Add butter, vanilla, lemon zest and remaining 100g sugar, and process until combined. Add eggs and flour, and process until combined. Transfer to a bowl and freeze for 15 minutes or until slightly firm.
3. Bake base for 25 minutes or until golden. Cool for 5 minutes, then spread with conserve. Spoon and spread over topping to cover; to do this, start at edges, then work your way into centre (t