Oatmeal cookie crust, topped with frangipane and then topped with lemon curd!
For the lemon curd click on link below, you can make the lemon curd ahead as it will last in the fridge for a couple of weeks. I used half the recipe and saved the rest in a jar in the fridge for later use. If making lemon curd ahead, place jar in a bowl of warm water to loosen it a bit, so you can pour it over frangipane.
Thanks Mia and Ally for the inspiration! Enjoy!
3/4 cup steel cut oats
3/4 cup old fashioned oats
1 cup crushed graham crackers
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/2 cup ground almond meal
1/4 cup demerara sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla or almon extract
1 tablespoon all purpose flour
1/2 teaspoon almond extract (optional)
Preheat oven to 350F.
Mix all the crust ingredients together and press them on bottom and sides of a 9inch pie dish.
Bake for 12 minutes. Remove from heat and let cool.
Mix all frangipane ingredients until smooth. Pour over pie crust and smooth it out with a spatula. Bake in preheated oven for 15 minutes. Remove from heat and let it cool down.
Make the lemon curd and pour over frangipane ( i used half the lemon curd recipe and saved the other half in the fridge). Sprinkle lemon zest over it and cover with plastic film. Serve at room temperature or chilled.