Line an 7-in flan tin or ring with the
pastry. Beat the eggs in a bowl, then add the sugar and the grated rinds
and juice of 2 lemons. Beat well. Pour in the melted butter and stir in
the flour and ground almonds. Paint the bottom of the pastry with a
little beaten egg white and fill with the lemon mixture. Peel the 2
remaining lemons so all the pith is removed and then cut them into very
thin slices with a sharp knife. Arrange them over the top of the pie.
Bake for 25-30 minutes in a hot oven 220C, 425F, Gas 7. Serve hot or
cold.
