lemon curd, almonds, and sauce
1 cup plus 3 to 4 tablespoons sugar, divided
2 teaspoons cornstarch
1/2 cup fresh lemon juice
6 large egg yolks
Pinch of coarse kosher salt
1/2 cup (1 stick) pareve margarine (such as Nucoa), diced
1/2 cup sliced almonds
1/2 tablespoon water
1 16-ounce bag frozen blackberries, thawed
crusts
1 1/3 cups all purpose flour
2/3 cup (packed) powdered sugar
1 teaspoon finely grated lemon peel
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled pareve margarine (such as Nucoa), diced
soufflé filling
4 large egg whites
1/2 teaspoon cream of tartar
Pinch of coarse kosher salt
1/4 cup sugar
Powdered sugar (optional)
specialty equipment
6 41/2x3/4-inch tartlet pans with removable bottom

Read More http://www.bonappetit.com/recipes/2010/12/lemon_so...