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1
Combine the flour, 1 teaspoon sugar, salt and roasted ground almonds in a large bowl.
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2
Add the butter.
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3
Working very quickly with the tips of the fingers, combine until mixture resembles coarse cornmeal.
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4
In a small bowl, combine the egg yolk and water.
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5
Form a well in the center of the flour and butter mixture.
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6
Pour in the liquid and combine well.
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7
Form the mixture into a ball, cover and refrigerate for 4 to 8 hours.
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8
Preheat oven to 350 degrees.
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9
Roll out the crust and press it into a 9-inch tart pan.
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10
Press the shaved almonds into the crust.
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11
Line with wax paper, fill with pie weights and bake for 20 minutes.
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12
Remove the weights, sprinkle the crust with 2 tablespoons of sugar and bake for 5 more minutes until almonds are golden.
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13
Remove and cool.
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14
In a large bowl, beat the egg yolks until frothy.
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15
Continue beating while slowly adding 1/4 cup of the sugar.
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16
Beat until the mixture is thick and light yellow.
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17
Use a rubber spatula to fold in the flour, add the lemon juice and zest and stir to combine well.
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18
Transfer to a double boiler over medium heat.
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19
Cook, stirring constantly until the custard is thick enough to coat the back of the spoon, about 5 minutes.
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20
Remove from heat.
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21
Transfer to a large bowl and cool in the refrigerator.
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22
Beat the egg whites until they form soft peaks.
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23
Continue beating while adding the remaining sugar.
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24
Using a rubber spatula, fold about a cup of the egg whites into the lemon custard.
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25
Fold in the remaining egg whites, pour the filling into the shell and bake until golden, about 20 minutes.
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26
Cool and serve.
