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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 10-inch round cake pan with butter and line the bottom with parchment paper.
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3
Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess.
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4
Place the almonds in a food processor and process until finely ground.
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5
Transfer to a medium bowl.
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6
Place the hazelnuts in the food processor and process until finely ground.
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7
Transfer to the bowl with the almonds and stir to combine.
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8
In a small bowl, combine 1 cup of the ground nut mixture with the measured flour and set aside.
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9
Reserve the remaining ground nuts for later use in the meringue.
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10
Place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment and mix on medium-high speed until pale yellow, about 2 minutes.
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11
Add the lemon zest and vanilla and mix until light and fluffy, about 3 minutes.
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12
Transfer to a large bowl and set aside.
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13
Clean the mixer bowl and return it to the stand mixer.
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14
Beat the egg whites until foamy, about 1 minute.
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15
Sprinkle in the salt and continue beating until soft peaks form, about 2 minutes.
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16
Fold the nut-flour mixture and beaten whites into the beaten yolk-sugar mixture, alternating one-third nut-flour mixture and one-third whites, until both the nut mixture and the whites are folded in.
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17
Pour into the prepared cake pan.
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18
Bake until lightly browned, about 25 to 30 minutes.
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19
Set on a wire rack to cool in the pan for 10 minutes.
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20
Run a knife along the inside edge of the pan to loosen the tart, invert onto a parchment-lined baking sheet, and remove the piece of parchment attached to the tart.
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21
While the tart is finishing cooling, prepare the meringue and lemon garnish.
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22
Heat the oven to 300 degrees F and arrange a rack in the middle.
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23
Slice the ends off the lemons and stand the lemons upright on a cutting board.
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24
Cut away the skin and white pith, exposing the fruit.
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25
Working over a bowl to catch the juices, by slicing between the membranes using a paring knife.
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26
Remove and discard the seeds.
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27
Arrange the sections evenly over the cooled tart.
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28
Drizzle the accumulated lemon juice through a fine-mesh strainer over the top of the tart.
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29
In a stand mixer fitted with a whisk attachment, beat the egg whites on high until foamy, about 1 minute (make sure the bowl of the mixer is very clean).
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30
Very gradually add the granulated sugar, whisking continuously until stiff peaks form and the mixture is shiny and thick, about 5 minutes.
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31
Gently fold in the reserved ground nuts with a plastic spatula.
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32
Spread the meringue evenly over the cooled tart set on the parchment-lined baking sheet and bake in the oven for 30 to 40 minutes, until the top meringue layer has set.
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33
(As the meringue dries, it may start to crack.)
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34
Set the baking sheet on a rack to cool the tart completely.
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35
Dust with powdered sugar before serving.
