Sweet crust

1. Place softened butter with powdered sugar, ground almonds, egg, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. Beat on medium speed for 1-2 minutes until smooth and creamy.
3. Add the flour and beat again on low speed just until incorporated.
4. Gather the dough into a ball and cover on contact with plastic wrap and place in the fridge for at least 1 hour.
5. Spread the dough between 2 sheets of baking paper to a thickness of 3 mm.
6. Line tartlet rings with the dough and places them in the freezer for 1-2 hours.
7. Preheat the oven to 347°F / 175°C and bake the tarts for about 10-15 minutes.

Lemon filling

1. In a bowl, combine all ingredients, eggs, sugar, lemon juice and lemon zest.
2. Heat the mixture in a double boiler while whisking until the cream thickens.
3. Remove from heat and add the butter pieces and whisk to incorporate them.
4. Cover and place in the fridge until completely chilled.
5. Fill the tart shells with the lemon curd and place the tartlets in the fridge.

Italian meringue

1. Heat the sugar in a saucepan with the water and control the temperature, which should reach 118°C. 
2. Meanwhile, place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat at slow to medium speed.
3. When the syrup is ready, lower the speed of the mixer and pour the syrup over the whites, which should be frothy.
4. Resume mixing at high speed until you have a glossy, firm meringue.
5. Fill a piping bag with the meringue and decorate the top of the tart. 
6. Run a blowtorch over the meringue to brown it.