1 1/2 cups blanched almonds, ground finely
A pinch of salt
2 sticks (1/2 #) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all purpose flour
1/2 cup confectioner's sugar
Grated zest of one lemon & juice of one lemon
Beat the butter on medium high speed in stand mixer bowl for 2 - 3 minutes. Add the granulated sugar and lemon zest and continue to beat for another 2 minutes. Scrape down the bowl. Beat in the flour, followed by the ground almonds. Add 1 - 2 tbsps. lemon juice at the end and beat until smooth and incorporated. Transfer dough to a zip lock bag and refrigerate for at least 30 minutes.
Preheat oven to 325F. Place oven racks in the upper and lower 1/3 of the oven. Prepare baking sheets with parchment paper. Using a 1 oz. disher (spring release scoop), scoop a dozen small balls of dough onto each baking sheet. Roll with your hands into rounds. Bake in preheated oven for 18 minutes. Remove cookies to a wire rack to cool. When nearly cool, roll in confectioner's sugar to coat thoroughly. When completely cool, store in container with sealed lid. These cookies are delicious with a cup of tea.
I will crush them in the food processor and mix the crumbs with a little melted butter so they can be pressed into the bottom and sides of an 8 or 9 inch pie pan. Bake briefly at 350F to brown and set the crust. Cool before adding pie filling. Add the raspberry coulis to the bottom of the crust before adding the lemon pie filling.
14 oz can of sweetened condensed milk
3 egg yolks
1/2 cup fresh lemon juice
Blend ingredients until smooth. Pour into pie crust. Bake at 350F for 15 minutes. Cool completely before adding Italian Meringue.
1 cup sugar
1/3 cup water
5 egg whites
1/4 tsp Cream of Tartar
Combine the sugar and water in heavy saucepot. Swirl the pan to mix and dissolve sugar. Heat to boiling and reduce heat to medium to maintain a slow simmer. Use a candy thermometer to bring the syrup to 235F. Swirl pan occasionally. Do not put a spoon in the pan. While the sugar syrup is cooking, beat 5 egg whites in a stand mixer with wire whisk to froth stage with the Cream of Tartar. When the syrup reaches 235F, turn the stand mixer to highest speed and slowly stream in the sugar syrup. Stop when all the syrup is incorporated. You do not want to over beat. Mound the meringue on top of the cool pie making sure to seal the edges. Brown with torch.