Directions:
Make the dough
To prepare the dough, put 200 g of flour, almonds, sugar, egg, 85 g of softened butter and a pinch of salt in a large bowl, and work with your fingers until you have a homogeneous dough. Extend it with a roller on the work table, previously floured.
Cover the mold
Cover the base of a tart mold about 22 cm in diameter with a disk of baking paper, brush the edges with the remaining butter and line it with the dough. Cover it with another paper disk and add some dried beans.
Bake the dough
Cook the dough in the preheated oven at 180º for about 15 minutes. Remove the paper and the legumes, and cook another 10 more minutes.
Make the filling
Beat the eggs with the yolks, half the sugar and the cornstarch. Heat the lemon juice with the remaining sugar and butter, add it and beat with a whisk until everything is integrated.
Thicken the cream
Cook this cream over low heat, stirring constantly, until it thickens. Remove it from the heat, let it cool and fill the base of the tart with it.
Prepare the meringue
Whip the egg whites until stiff with a whisk. Add the sugar and continue beating until you get a strong meringue. Place it in a large smooth nozzle piping bag and decorate the cake forming tops with it.
Turn on the grill
Put the cake in the oven with the grill on, and leave it for a few moments, until you see that the meringue tops have lightly browned. You can also toast them with the help of a kitchen torch.
Enjoy!
