Lemon Pie

Gather all the ingredients.
Mix the butter with the sugar and vanilla sugar.
One at a time, add the 2 eggs.
Combine salt, flour and almond powder and add to the mixture. Knead well.
Cover the dough and let it rest overnight in the refrigerator.
Roll out the dough to max 3 to 4 mm and place on the baking pan. Press in well but gently. Cut off the remaining dough.
Bake at 180°C for 20 minutes or until golden brown.
Let cool and remove from the mold.

Beat 100 g sugar with the egg whites to stiff peaks.
Beat 50g sugar with the egg yolks tnt a nice mass.
Bring this together and add the flour while sifting.
Stir well and spread the mixture on a baking sheet covered with baking paper.
Bake in the oven for 6 to 8 minutes at 180°C.
Remove from the oven, invert onto a wire rack and gently peel off the baking paper.
Allow to cool.

Combine the eggs and yolks and mix with the pudding powder.
Bring the lemon juice with the sugar and lemon zest to a boil.
When this boils lower the heat. Combine the mixtures and stir well until you get a cream.
Put into a cold bowl. Let cool to around 30°C and then add cubes of butter (at room temperature). Stir well and do not add the next cube of butter until well incorporated.
Put into a piping bag (without douille). Be sure not to get too cold or this will stiffen.

Make according to the recipe in the link. Put in a piping bag with a smooth douille 8. Put still in the refrigerator if necessary.

Using a round baking ring, cut circles from the baked roll batter and place on the baked cake base.
Take the piping bag with lemon cream. Cut a small hole in the bag and cover the cake with a layer of lemon cream.
Spray "drops" around or unleash your creativity.
Hold the burner about 10-15 cm from the meringue and move it evenly over the surface until the meringue turns a golden brown color. Do not stay in one spot too long to avoid burning. This colors very quickly!