Flaked almonds, raw sugar, icing sugar and crème fraîche, to serve
125 ml lemon juice (½ cup)
110 gm unsalted butter, melted
100 gm caster sugar
5 egg yolks
150 gm almonds
60 gm softened butter, plus extra for greasing
30 gm caster sugar
Finely grated rind and juice of 1 lemon
For lemon curd, whisk ingredients in a saucepan to combine, then stir continuously over medium high heat until thick and smooth (4-5 minutes). Transfer to a container, cover and chill. Lemon curd will keep refrigerated for up to a week.
For almond butter, preheat oven to 180C. Spread almonds on a baking tray and roast until golden brown (8-10 minutes). Cool to room temperature, then process with remaining ingredients and a pinch of salt in a small food processor to a smooth paste.
Butter a deep 20cm-diameter baking dish and dust with caster sugar. Cut out 7.5cm-diameter rounds from brioche slices, press the scraps into the base of prepared dish in an even layer, then spread half the lemon curd on top. Spread one side of each brioche round with almond butter, then place butter-side down and overlapping on lemon curd (don't worry if brioche sits higher than the sides of the dish).
Bring cream, milk and lemon rind to a simmer in a saucepan. Whisk egg yolks, eggs, caster sugar and juice in a bowl to combine, then whisk in cream mixture. Pour mixture over brioche and stand to soak for 45 minutes, pushing brioche down into custard occasionally. Scatter with flaked almonds and raw sugar, then place baking dish in a roasting pan and fill pan with hot water to halfway up the sides of the dish. Loosely cover pan with foil, ensuring foil doesn't touch the pudding, and bake until pudding starts to set (25-30 minutes). Remove foil and bake until golden brown and set with a slight wobble in the centre (10-15 minutes). Stand for 10 minutes, then dust with icing sugar and serve hot topped with remaining lemon curd and crème fraîche.