not just lemon meringue pie, but a lemon cream in an almond crust with a bit of rose hip jam.
i cooked a fresh lemon curd and folded in some whipped cream. the toasted almond tart shell was completely baked and a thin layer of rose hip jam was spread over the bottom. the lemon cream was poured into the shell and topped with a big dome of meringue. since i am not one of those pastry chefs who has to have a torch in her kitchen (don't need any help setting the kitchen on fire, refer to this previous post) i put it under the broiler and let it get a little too toasty-but i like my marshmallows a little dark and crunchy, thank you very much...
preheat the oven to 350. toast the almonds until golden, about 7 minutes and let them cool completely. place the almonds, flour and sugar in the bowl of a food processor. pulse them to combine them. add the butter and pulse the mixture until the butter is no longer in lumps and it resembles coarse meal or looks sandy. add the egg mixture and combine completely to form soft dough that holds together when squeezed. the dough can be worked with immediately; it does not need to rest like pie dough before rolling and can be pressed into the tart pan with your fingers. place the tart shell on a baking pan, line it with the coffee filter and weights. bake it completely since it will not be returned to the oven to bake again-about 25-30 minutes. carefully remove the filter and weights and allow the crust to cool completely before removing it from the pan.
lemon cream filling