It is tempting to agree with Jane Grigson that this is the ancestor of Lemon Meringue Pie, though the almonds, which are in all variations, make it more sophisticated.

For the pastry

225g (8oz) plain flour

1 tbsp sugar

175g (6oz) cold butter

40g (1½oz) lard or vegetable fat

about 75ml (3 fl oz) chilled water

For the filling

2 tbsp raspberry jam

1–2 lemons

60g (2oz) unsalted butter

225g (8oz) caster sugar

4 eggs, plus

1 additional yolk

50g (1¾oz) ground almonds

To make pastry in a food processor, put flour and sugar in the bowl. Cut butter in 4 chunks, drop in and pulse a few times to break it up. Add lard or vegetable fat, turn on machine and add the water. Run until the mixture is a mass of small lumps that clump together when you press a handful.

To make by hand, cut the butter into small bits and rub it into the flour and sugar. Then rub in the lard, and add the water a spoonful at a time until you get the right lumpy mass. Take egg-sized handfuls of mixture, squeeze slightly and smear them away from you on a pastry board or marble surface so each becomes a smooth ball. Pile the balls together and shape into a thick disc. Wrap in clingfilm and chill for at least 1 hour.

Preheat the oven to 220ºC (425ºF) and grease a 24cm (9½in) loosebottomed round tart tin. Put a circle of parchment in the bottom. Roll out the pastry and fit into tin. Cover with foil and dried beans and bake for 15 minutes until set and pale gold. Remove foil and beans.

To make the filling, spread jam thinly in the pastry shell. Finely grate the zest from 1 lemon. Warm the lemon in an oven (or microwave for a minute), then halve it and squeeze out the juice. If you don’t get 50ml (2 fl oz), make up the amount from the other lemon.

Put the zest, juice, butter and half the sugar in a small pan. Separate the eggs, then beat the yolks, including the additional one, and add to pan. Stir over a low heat until the mixture is warm and thick, then stir in the ground almonds and spread mixture over the jam. Whisk the egg whites with an electric mixer. When they form soft peaks, add one-third of remaining sugar. Whisk until the whites look glossy.

Repeat twice, adding more sugar when mixture is glossy. Spread meringue on top of the lemon layer and bake at 200ºC (400ºF) for 5–7 minutes until meringue peaks are taking colour. Reduce heat to 160ºC (325ºF) and bake for 30 minutes until surface is firm and crisp. Remove from the oven and cool on a rack. Best served warm or at room temperature.

Serves 6–8