Lemon Crumble (Pie) with Almonds

Ingredients:

Shortbread base with nuts

• 1/4 cup whole almonds
• 2 tablespoons of sugar
• 2 tsp finely grated lemon zest
• 1 1/4 cups all-purpose flour, plus more for rolling out the dough
• 1/4 teaspoon salt
• 110 g butter, cut into pieces
• 1/2 tsp almond extract
• 4-5 tablespoons of ice water

Filling

• 1 cup of sugar
• 1/4 cup cornstarch
• A pinch of salt
• 4 large eggs plus 2 egg yolks
• 1 tablespoon finely grated lemon zest, plus 1/2 cup juice (3 to 4 lemons)
• 4 tbsp cold butter, cut into small pieces
• 2 tablespoons lemon liqueur

Crumble topping

• 8 amaretti cookies (almond cookies), crushed
• 1/4 cup whole almonds, finely chopped
• 1 tbsp. sugar
• 1 tbsp (15 g) butter, melted

Preparation:

1. Preparing the baseIn a food processor, pulse the almonds, sugar, and lemon zest. Add the flour and salt and pulse until combined. Add the butter and pulse until the mixture is the size of peas. Add the almond extract and 4 tablespoons of ice water; pulse until the dough comes together, adding an additional 1 tablespoon of water if the dough is too dry.
   
   Place the dough on a large piece of plastic wrap. Gently flatten it into a circle using the wrap. Wrap and refrigerate for at least 30 minutes or up to 24 hours.
2. Roll the dough into a 30cm diameter circle and place it in a 23cm baking pan, tucking any excess dough in. Chill until firm, about 30 minutes.
3. Preheat oven to 220°C (425°F). Cover the crust with foil and line it with dried beans or pie weights. Bake until the crust is lightly golden around the edges, 13 to 15 minutes.
   
   Reduce the oven temperature to 180°C (350°F) and remove the weights and foil. Continue baking until the crust is crisp and golden brown throughout, 10 to 12 minutes. Transfer to a wire rack and cool completely.
4. Prepare the fillingCombine sugar, cornstarch, and salt in a medium saucepan until smooth. Add eggs, egg yolks, lemon zest, and juice and stir. Cook over medium-high heat, stirring constantly, until the mixture thickens to a paste. mousse, about 8 minutes.
   
   Remove from heat and mix in the butter, adding 1 piece at a time; beat until combined, about 15 seconds. Stir in the lemon liqueur. Pour the filling into the chilled crust. Cover with plastic wrap and refrigerate for at least 4 hours.
5. Preparing the topping: Preheat oven to 180°C. Mix the chopped amaretti cookies, almonds, sugar and melted butter in a large bowl.
   
   Place on a baking sheet and bake until crisp and golden brown, 12 to 14 minutes. Transfer to a plate and cool completely. Sprinkle the crumble topping over the pie before serving.