for the crust:

½ cup (60 g) hazelnuts nuts, roasted and ground
1 cup (120 g) flour
⅓ cup (40 g) powdered sugar
½ cup (1 stick, 113 g)) unsalted butter, cold and cut into cubes
1½ Tablespoon ice cold water

for the filling:

7 large egg yolks
2 large eggs
1 cup (7 ounces, 200 g) sugar
½ cup grated fresh Meyer lemon zest (from 5-6 lemons)
⅔ cup (167 ml) fresh Meyer lemon juice (from 5-6 lemons)
a pinch of salt
4 Tablespoons (1/2 stick, 57 g) unsalted butter, cut into 4 pieces
3 Tablespoons (45 ml) heavy cream, chilled
powdered sugar for dusting