ingredients

250 g of shortbread
3-5 organic lemons
10 g of flaked almonds
4 eggs 3 whites
160 10 g of butter
200 50 g caster sugar
20 g icing sugar

Steps

Step 1

Line with dough 1 buttered pie circle (or 1 mold dressed with baking paper overflowing a lot) of Ø 20 cm.
Place 1 hour in the fridge.
Preheat the oven to 180 ° C (tea 4).
Bake 14-15 minutes; when the crust is turning brown, remove from the oven, but leave it on.

2nd step

Heat by turning the grated rind of 3 lemons, 15 cl of lemon juice, 160 g of butter, 200 g of sugar.
When everything is melted, remove from the heat, add the eggs one by one while whisking hard.
Warm on low heat.
As soon as the cream shudders and thickens, remove from the heat.
Let cool, then reserve in the fridge.

Step 3

Spread the cream over the crust and keep in the fridge.
Set the oven heat to 210 ° C (item 7).
Beat the whites with an electric whisk, gradually adding 50 g of sugar to obtain a very firm, shiny meringue.
Spread end on the cream, put the rest around the piping bag.
Sow the almonds, powder the icing sugar.
Bake briefly: as soon as the merit blondit, leave to cool on a wire rack.

tips

The choice of Olivier Poussier, sommelier:
Cédratine (Corsican liquor with citron peel) Mattei; serve at 7-8 ° C. Or Malvasia Delle Lipari Passito (DOC - AOC of Sicily) 1999 of
Piero Colosi; serve at 10 ° C.