Thursday, 22nd March 2018
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Using the almond in this recipe makes it much easier than a lemon tart but it still packs in the lemon flavour.



- 150g Flour

- 75g Butter

- 1 Egg

- 1Half egg shell of water


- 3 Eggs

- 175g Icing Sugar

- 3 Lemons

- 110g Melted Butter

- 100g Ground Almonds

- 2 Tablespoons Flaked Almonds.


Make the pastry either by rubbing in by hand the flour and butter or in a food processor. Bind with the egg and the water. Let this rest for 30 minutes and then line a tart tin with the pastry. Cover this with baking paper and bake it blind for 15 to 20 minutes.

Whisk the eggs and sugar together. Mix in grated rind, melted butter, ground almonds and lemon juice. Pour into pastry shell. Sprinkle over the flaked almonds.

Bake for 25/30 minutes at 200C


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