Dough

1. Combine butter, almond flour and salt until homogeneous.
2. Add all purpose flour and combine well. Set aside.
3. In a bowl whip egg yolks and add sugar little by little until eggs are a pale yellow and thickened a bit.
   • For best result use an electric mixer. Takes about 3 minutes. 
4. Add egg mixture to the first mixture and combine well.
5. Form a ball with dough and wrap tightly in plastic wrap.
6. Refrigerate for 1 hour.
7. Heat oven to 325° F.
8. Roll dough onto a lightly floured surface and cut to size to fit in tart shell.
   • Make the dough fairly thin
   • If dough breaks, simply patch it up in the shell. 
   • Keep edges too long as dough may shrink while baking. You can trim the edges once baked with a sharp knife.
9. With a fork, poke wholes in the dough randomly at a few centimetres interval to prevent bubbling. 
10. Bake for 10 to 12 minutes
11. Once golden brown remove from oven and let cool completely.

Lemon Curd

1. In a large bowl whisk all ingredients together.
2. On a bain-marie, gently cook the lemon filling at medium to low heat.
   • No bain-marie: use a pot partially filled with water and a second heat-proof bowl or pan to sit on top of the first pot. Top vessel should not touch the simmering water below.
3. Whisk constantly so the eggs don’t curdle. You want them to thicken slowly. Takes about 20 minutes.
   • If it looks like the eggs start to seize up, reduce heat and remove top pot from heat to allow to cool a little bit before continuing cooking.
4. Curd is ready when you can coat the back of a spoon and run your finger on the spoon and the curd does not run.

Meringue

1. Using an electric mixer, beat egg whites until form soft peaks.
2. While whisking, gradually add sugar. Make sure it is well incorporated. This process takes a few minutes.
3. Meringue is ready when it forms firm peaks and is shinny.