Roll out pastry and line a pie plate. In a Pyrex bowl, beat together the egg yolks, sugar and lemon rind & juice. Then add the almonds and butter. Put this basin over simmering water and whisk until thickened. Pour into the centre of a pie plate and bake 180° for 30 minutes. Whisk the egg whites with a pinch of salt until stiff. Then spread over tart and sprinkle over the sugar, brown in oven-for 2 minutes and serve.
For the nectarine sauce
Cut 4 nectarines in half and put into water with honey and star anise
Cook until tender, approx 10mins. Take out the star anise and puree the rest. Bring the cream up to the boil and add the puree. Cut 2 nectarines into small dice and add to liquid, bring up to the boil, and thicken to the correct consistency (like how double cream would look) and serve.