1. Take the refrigerated Pie Crust Dough out of the fridge 15 min. before usage. Heat oven to 350°F. Unroll the tempered Pie Crust Dough on parchment paper. With help of the paper, flip the dough into a tart pan or a square baking pan. Remove paper and press firmly against bottom and sides (cut/stretch the dough to fit the pan if baking pan is used). Using your fingers, form a ¾ -1-inch-high edge around the inside of the pan. Pierce the pastry base with a fork at evenly spaced intervals.
2. Beat egg whites with lemon juice until stiff, while gradually sprinkling in sugar.
3. Fold in ground almonds, sliced almonds, and currants. Distribute the mixture over the dough.
4. Place in the preheated oven and bake on the bottom rack for 35-40 minutes. Remove from the oven and let cool. Cut into slices or squares and serve sprinkled with confectioners’ sugar.