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1 Place Lemon Zest In A Saucepan And Cover With Water By 1/2 Inch. Bring To A Boil. Remove From Heat, Drain The Water. Fill Up With Water Again And Repeat. Bring To A Boil, Remove From Heat, Then Drain. Add Water Again, This Time Adding The Sugar As Well. Simmer For 30 Minutes, Drain. 2 Spread The Zest Out On A Sheet Of Parchment Paper. Let Dry Overnight At Room Temperature (Do Not Put In The Refrigerator). The Next Day Toss The Zest With A Little More Sugar. Make The Crust 3 Combine Flour, Salt, Butter, And Sugar In A Bowl. Use A Pastry Blender, Or Two Blunt Dinner Knives, To Cut The Butter Into The Flour Until The Dough Forms Flaky Crumbs And Lumps. You Can Also Just Mix With Your Fingers. With A Wooden Spoon, Mix In The Egg, Almond Extract, And Lemon Juice. Continue To Mix Until The Dough Clumps; At First It May Seem Very Dry. Shape Into A Ball, Flatten Into A Disk, Wrap In Plastic, Refrigerate At Least An Hour. 4 Pre-Heat Oven To 350
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