The day before, prepare the shortcrust pastry and the lemon curd. In the bowl of a food processor, pour the butter, the flour, the caster sugar, the almond powder, the salt and the zests. Then add the eggs.
Mix everything until the dough is homogeneous.
Use the palm of your hand to spread the dough 3 or 4 times
Shape as a thick disc and wrap it with cling film before putting it in the fridge over night
In a large bowl, pour the sugar, egg yolk and whole eggs. Foam the mixture with a whisk until the sugar is dissolved.
Pour the lemon juice.
Dilute the gelatin powder in cold water
Pour the mixture into a saucepan and allow to thicken without stirring.
Add to the lemon curd. Stir again.
Dispose and let stand at room temperature. Then add the soft butter, mix until the butter all melted in the cream.
Keep in the fridge overnight
Remove the pastry from the fridge, let it set for 15min
Roll out the pastry and lay in a tart mould
Pre-heat the oven 170°C
Pastry in the oven for 20 min
Use a piping bag fitted with a large round nozzle tip to fill the lemon curd
Fill with lemon curd to the edges
For the Italian meringue: Start making a syrup. Take the water and sugar to boil to 121°C and stop. Beat the egg whites until firm and then gradually pour in the syrup. Beat the mearingue until it cool down.
Use a piping bag fitted with any tip you want to fill the meringue
Decorate your pie with the meringue
Pass the meringue quickly with the torch, if you do not have a torch, set your oven to grill and 200°C for 2min