Mix the softened butter with the sugar, vanilla and egg yolks. Sift the flour over it and knead the whole thing into a shortcrust pastry.
Wrap the dough in aluminum foil and let it rest in the icebox for 2 hours. Preheat the oven to 180 degrees.
Cream the butter with the sifted fine sugar and the eggs. Spoon in the almond kernels, lemon skin and flour. Roll out the dough and spread it on the sides and bottom of a cake springform pan.
Spread the filling on the bottom and bake the cake on the second rack from the bottom for 45 minutes.
Cool the tart in the pan.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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