Prepare your pie crust

1. In a big bowl, stir together the flour, almonds, icing sugar, and a pinch of salt.
2. Ideally you have placed the butter in the freezer for some time and now grate it with a standard grater. Grate it on top of your dry mixture and slightly combine it with your finger tips.
3. Add egg yolks, cold water, salt and vanilla extract to the mix.
   Add the remaining ingredients and gently mix until the dough just comes together—don’t let it warm up.
4. Prepare cake mold : Line a 10inch/ 26cm cake mold with parchment paper and butter the sides.
5. Foncer your cake mold : Line the tart pan with the dough, pressing it gently into the corners. Leave the sides about 4 cm high so you have space to fill it later with lemon curd. Trim off any extra dough with a knife. Then, prick the bottom of the dough a few times with a fork so it doesn’t puff up while baking.
6. Blind Bake : Preheat your oven to 180 °C. Place a sheet of parchment paper over the dough and add baking weights (or dried beans/rice) to keep it flat. Bake for about 10 minutes. Then carefully remove the parchment paper and weights, and bake the tart shell for another 5 minutes until lightly golden.
7. Let the dough rest for 10 minutes before filling in the lemon curd.

Prepare your lemon curd

1. Make a lemon infused sugar : Place the sugar and lemon zest in a food processor and pulse until finely ground and fragrant.
2. Juice the lemons, then combine the fresh lemon juice with the sugar–zest mixture and a pinch of salt. Place everything over a gentle water bath.
3. Whip the eggs in a mixer until they’re thick and airy, almost mousse-like. Once they hold their shape, gently add them to the pot.
4. Heat the mixture gently, stirring constantly, until it reaches 76 °C (169 °F).
5. Stir in the butter until fully melted, then pour the silky mixture into your pie crust. Any leftovers can be stored in a jar in the fridge for up to 10 days.
6. Bake the filled pie crust : Place the lemon curd–filled pie crust in the oven and bake at 175 °C (350 °F) for about 30 minutes. Keep a close eye—depending on your oven, you just want the curd to set (it will deflate slightly in the end).

Prepare your meringue

1. Prepare syrup : Pour the water and sugar into a small saucepan and cook until the mixture reaches 118 °C (244 °F).2. Mount egg whites
2. Meanwhile, when the syrup reaches about 112–113 °C (234–235 °F), start whisking the egg whites at full speed in your stand mixer.
3. Add syrup slowly : Once the syrup reaches 118 °C (244 °F), slowly pour it over the egg whites in a thin stream while the mixer keeps running. Be careful not to let the syrup hit the whisk—pouring it down the side of the bowl works best.
4. Turn the mixer to high and whip until the meringue is thick, glossy, and the bowl feels just warm—about 8–10 minutes. Add in the vanilla extract.

Assemble your Pie

1. To assemble the pie, spoon a generous layer of meringue over the curd-filled crust, smoothing it with an icing spatula. Finish by lightly caramelizing the top with a kitchen torch for a beautiful golden finish. If you do not have a torch, place it for 30 seconds under the hot grill of your oven