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