For crust
- 1 packet digestive cookies, crumbled
- 60 g toasted almonds, skin on, semi ground
- 120 g butter, at room temperature
- a small amount of salt
For lemon cream
- grated zest and juice from 4 unwaxed lemons
- 3 eggs and 1 extra egg yolk
- 200 g granulated sugar
- 120 g butter, at room temperature
- 100 g heavy cream, whipped into a light whipped cream
- 2 gelatin sheets, softened in cold water for 5 minutes
To decorate
- 2 egg whites
- 15 g granulated sugar