Almond Dough:

1. Put the soft butter in a mixer with the icing sugar, almond powder, and salt. Mix gently.
2. Once the mixture is homogeneous, add the flour and then finish with the eggs.
3. Finish mixing by hand if necessary.
4. Refrigerate the dough for 2 hours.
5. Roll out the dough with a rolling pin to about 0.3mm thickness.
6. Fill your 18 cm diameter pie circles with the dough.
7. Let stand for 2 hours in the refrigerator.
8. Bake at 150°C (302°F) for about 20 minutes.

Lemon Cream (Prepare one day before):

1. Put all the ingredients (except butter) in a saucepan and bring to a boil while stirring continuously.
2. Once cooked, add the frozen butter and blend for about 5 minutes.
3. Keep in the refrigerator.

Lemon Confit:

1. Wash the lemons and remove the peel with a peeler.
2. Boil the peels in a saucepan and drain. Repeat this process 3 times.
3. Put the lemon juice, sugar, and zest in a saucepan and let it candy.
4. Once candied, strain, blend, and add the juice gradually until the texture is smooth.

Italian Meringue:

1. Slowly whisk the egg whites in a mixer.
2. Cook the sugar and water in a saucepan to 118°C (244°F).
3. Once at temperature, pour the sugar syrup onto the egg whites and continue to whisk until stiff peaks form.

1. Put half of the lemon cream in the cooled pie crust, forming a dome in the middle. Freeze for about 1 hour.
2. Poach the Italian meringue all around the pie.
3. Sift icing sugar over the meringue and caramelize it in the oven on the grill setting.
4. Once the meringue is caramelized, let the tart cool.
5. Place the lemon confit in the center.
6. Optionally, add lemon caviar and yellow and green lemon zests for garnish.