Preheat your oven to 350 degrees Fahrenheit.

In the bowl of a stand mixer, beat the margarine, sugar, almonds, salt, vanilla sugar, and eggs. Slowly incorporate the flour.

Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.

When chilled, remove from the fridge and press into a tart pan in the size of your choice. Poke the bottom of the dough to prevent it from rising. Bake for 20 minutes, or until light golden brown.

Meanwhile, in a small sauce pan over low heat, combine the sugar, eggs, and lemon zest and juice. Beat with a whisk. Keep stirring constantly, taking care that the eggs do not cook, until the mixture thickens into a cream. Turn off the heat as soon as you see the mixture thicken to a medium texture.

Remove the filling from heat and let stand for 8-10 minutes. The cream will continue to thicken while cooling. 

Cut the margarine into little cubes and add to the cream. Whisk until smooth. Pour the lemon cream filling into the tart crust.

For an added flair, top your tart with meringues. In the bowl of a stand mixer fitted with a whisk attachment, whisk three egg whites, half a cup of sugar, and a pinch of salt. Mix until fluffy but not dry. The whites should form stiff peaks. Pipe the mixture onto your tart with a pastry bag fitted with a tip.

When crust is cooked, raise oven temperature to 400 degrees Fahrenheit. Bake tart for about 10 minutes, watching that the meringue doesn’t burn.