►CRUST: Preheat oven to 325°. Lightly spray a 9” springform pan with non-stick cooking spray and line bottom with parchment paper. Combine flours, brown sugar, almonds, and salt in a mixing bowl. Drizzle in melted butter and mix with a spatula until mixture is combined but crumbly. Gently press into prepared pan in an even layer, allowing mixture to come up the sides about one-quarter inch. Chill for 20 minutes. Bake for 20 to 25 minutes or until it is a touch darker and slightly crisp. Cool completely at room temperature.
►FILLING: Reduce oven to 300°. Combine chèvre, sugar, lemon zest, vanilla bean seeds, and salt in a food processor and pulse a few times to combine. Drizzle in heavy cream, pulsing and being careful not to over mix or mixture will become grainy. Scrape down bowl of processor as needed with a spatula, ensuring no lumps. Crack eggs into a small bowl and add one at a time through the feed tube, pulsing until mixture is just combined, scraping down sides of the bowl as needed. Wrap bottom of pan in foil and set it on a sheet pan with a rim. Pour filling evenly into crust, and place pan in the oven. Pour about ¾-inch hot water into sheet pan. Bake 1 hour and 30 minutes; the cake should be set, yet slightly wobbly. Cool at room temperature in pan before transferring to the refrigerator to chill for at least six hours or overnight.
►CANDIED MEYER LEMON: Bring a large pot of water to a rolling boil. Add lemons and boil for one minute. Drain into a colander and rinse gently with cold water. Rinse out pot; add sugar,
water, and lemons. Bring to a low boil, then reduce heat to low and gently simmer until reduced by about half. Mixture will be syrupy and thick. Cool in pot before transferring to a container to refrigerate. (Make several weeks ahead, and any extra syrup is great in cocktails.)
►TO SERVE: Release latch on springform pan and remove ring. Transfer cake to a serving platter and top with candied Meyer lemon and some syrup.