Directions

1. Step

In a large bowl, combine the flour, almond powder, icing sugar, and salt. Add the butter, vanilla extract, and egg, and mix until it forms a dough. Wrap the dough in parchment paper and refrigerate for 1 hour.

2. Step

n a saucepan, whisk together the egg yolks, whole egg, sugar, and cornstarch. Add the lemon juice and water, then heat over medium heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat, add the butter, and stir until smooth. Pour the lemon cream into a bowl, cover with plastic wrap press it directly onto the surface to avoid skin formation, and let it cool.

3. Step

Roll out the dough and fit it into a 25 cm round tart pan. Use a fork to poke small holes in the base to prevent it from puffing up. Preheat your oven to 170°C (340°F) and bake the crust for 12 minutes.In a small bowl, whisk together 1 egg yolk and 1 tsp of milk, then brush it over the baked crust to seal. Let rest for 5 minutes.

4. Step

Spread the cooled lemon cream evenly over the baked crust.

5. Step

In a heatproof bowl, combine the egg whites and sugar. Heat the mixture over a pot of simmering water (bain-marie) until the sugar dissolves and the mixture reaches about 60°C (140°F). Remove from heat and whisk with an electric mixer until stiff peaks form. Pipe or spread the meringue over the lemon cream in a decorative pattern, then lightly toast with a kitchen torch until golden.