In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
Whisk in the lemon zest, juice, and salt.
Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
Remove the bowl from the heat, and whisk in the butter.
Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
Whisk until cool.
Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
The curd will keep for up to 3 days in the refrigerator.
To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
Beat in the egg and zest.
In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
Mix until dough is smooth.
Scrape dough onto a piece of plastic wrap, and form it into a disk.
Chill for at least 1 hour and up to 3 days.
Make the tart.
Preheat the oven to 325°.
On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
Fit the dough into a 10-inch tart pan with a removable bottom.
Trim away any excess dough, and use a fork to prick the crust all over.
Bake the tart crust until pale golden, 20 to 25 minutes.
Transfer to a wire rack to cool.
(The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
Continue whisking until mixture gets quite thick, about 8 minutes.
Strain through a fine sieve into the bowl of an electric mixer, if necessary.
Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
Spread the lemon curd in an even layer into the bottom of the crust.
Spoon the soufflé topping onto the lemon curd, mounding it attractively.
Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
Dust the top with confectioners' sugar, and serve warm.