Sugar Tart: Soft butter stir the flour, previously mixed with powdered sugar and a pinch of salt - by hand or pressed with a spoon - to obtain crumbs. Add egg yolks and if necessary a little water to give a soft shortbread. The dough is spread thin sheet thin circle larger than the baking. Place in the baking, by lifting the sides in order to form a line, 2 cm high. Cover the dough with a round baking paper and on it put beans or rice (to the dough can not rise when baked. The dough was left for 30-40 minutes in a refrigerator. Filling: In a large bowl place the juice of 3 lemons (about 3/4 cup) grated zest of three lemons, sugar, almonds, eggs, cream and mix well with a spoon. shape with the dough out of the freezer and immediately placed in a preheated 180C (160C fan) oven. Put it on the lowest level of the oven and bake for 10 minutes. Then remove paper baking beans and tart bake another 5 minutes. Again removed, pour the filling and bake another 20-25 minutes. While the baked tart put to boil 1 cup sugar 1/2 cup water on the stove, both for decoration lemon cut into slices and put in syrup when boil. Cook 15 minutes, stirring occasionally. Remove and put on a rack to drain and cool slightly. Baked tart tin with a little of the remaining sugar and decorate with lemon slices. * 1 cup = 250 ml * For round shape with a diameter of 23-25 ​​cm.