1 c. all-purpose flour
Sugar
1/2 tsp. grated lemon rind
1/3 c. plus 1 tbsp. butter
1 egg yolk, slightly beaten
1/2 c. raspberry jam
4 egg whites
1/2 tsp. almond extract
3/4 c. blanched almonds, ground

TO MAKE PASTRY: Mix flour, 2 teaspoons sugar and the lemon rind. Cut in butter. Blend in egg yolk with hands. Roll out on lightly floured board and fit in a 9-inch pie pan. Trim edges and flute; prick shell with fork. Spread jam in bottom of shell and chill while preparing.

FILLING: Beat egg whites until foamy; add flavoring. Gradually add 1/2 cup sugar and beat until stiff, but not dry. Fold in almonds. Spoon onto jam in shell. Bake in moderate oven (375 degrees) 30-40 minutes. Cool well.