For the lemon curd: Place the lemon juice, zest and sugar into a saucepan over medium heat and cook until the sugar is dissolved. Remove from heat.
Whisk the eggs in a medium bowl. Very slowly pour the mixture into the eggs, whisking constantly to temper.
Return the mixture to the heat, whisking for 2-3 minutes until thickened. Pour into a bowl and refrigerate to cool.
For the cake: Place whole almonds in a food processor and pulse until they form a fine meal. Combine the almond meal, ¾ cup sugar and flour, in a large bowl. Stir in the egg yolks, pears, honey, oil, vanilla and almond extracts.
For the raspberry coulis: place the raspberries, lemon juice and sugar into a saucepan over medium heat. Cook until the raspberries break down. Strain out the seeds and set aside to cool.
Whip the egg whites in a mixer until they form soft peaks. Add in the remaining ¼ cup sugar and beat until they form medium to stiff peaks. Spoon 1/3 of the meringue into the almond mixture and carefully stir with a spoon to loosen batter. Fold in the remaining meringue in 2 batches, trying to knock as little air out as possible.
Preheat the oven to 350°F and butter a 9 inch springform pan. Pour in half of the batter, top with the lemon curd, then pour on the remaining batter. Sprinkle sliced almonds.
Bake for 30 minutes, loosely cover the top with aluminum foil then bake for an additional 30 to 40 minutes or until a toothpick comes out with a few crumbs.
Meanwhile, place the raspberries, lemon juice and sugar into a saucepan over medium heat. Cook until the raspberries break down. Strain out the seeds and set aside to cool.
Cool cake completely, slice and serve with raspberry coulis.