Hoppa till:
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dwff1699d5/images/content-recipe/servings.gif)
SERVINGS
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw05c0fb9f/images/content-recipe/prep.gif)
PREP IN
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw7f4a5416/images/content-recipe/cooktime.gif)
COOK FOR
Pastry base: 225 g flour
25 g ground almonds
150 g softened butter
100 g sugar
1 pinch salt
1 egg
Dried pulses
Greaseproof paper
Lemon filling: 2 eggs
100 g sugar
2 untreated lemons (120 ml juice)
50 g butter
1 tsp corn starch ( 3 g )
1 tbs cold water
Meringue: 3 egg whites
100 g sugar
25 g ground almonds
150 g softened butter
100 g sugar
1 pinch salt
1 egg
Dried pulses
Greaseproof paper
Lemon filling: 2 eggs
100 g sugar
2 untreated lemons (120 ml juice)
50 g butter
1 tsp corn starch ( 3 g )
1 tbs cold water
Meringue: 3 egg whites
100 g sugar