Preheat oven to 350F. Line an 8 or 9-inch pie pan with the rolled-out dough. In a mixing bowl whisk together the eggs and sugar until very thick. Stir in the thinly grated lemon zest of the lemons and 1 tablespoon fresh lemon juice. Stir in the melted butter and ground almonds. Taste to see if the batter tastes ╙lemony╙ enough. If not, add more lemon juice. Pour the batter into the lined pie pan. Bake for 25-30 minutes, until firm. If you like lemon meringue pie, cover the cooked pie with meringue made from 2 stiffly beaten egg whites, 2/3 cup sugar and a pinch of salt. Bake until golden-brown, about 5-10 minutes.
