Beat the eggs with 100 gram sugar for 5 minutes.
Carefully add the corn starch, chocolate and almonds. Distribute this
mixture over 2 greased pie molds. Bake the pies 30 minutes at 180 degrees
Celsius. Spread the jam over one
layer, put the other on top. Stir the remaining sugar through the crème fraîche and pour this over the pie; decorate with pineapple.
Mix the flour with
the almonds, 25 gram sugar and 120 gram butter and knead this well.
Roll the dough out and line a greased pie mold with it. Bake the pie
blind for 20 minutes at 180 degrees
Celsius. Take out the stuffing and bake 10 minutes more. Allow the
pie to cool down a little. Take the rind of 1 lemon and mix it with
the juice of all 3 lemons. Melt the remaining butter. Put 2 whole eggs,
2 egg yolks, the lemon juice and rind, the butter, the remaining sugar,
the cream and the potato starch and stir well. Heat this mixture, stirring
all the time, until it is thick and almost boiling (don't let it boil
completely). Pour this mixture in the pie and allow the pie to cool