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Lemon Almond Tart

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Serves: 6
225g / 8 oz sweet or plain shortcrust pastry
2 eggs
150g / 5 oz icing sugar
4 lemons
100g / 3 1/2 oz butter, melted
75g / 2 1/2 oz ground almonds
icing sugar, to dust

Preheat the oven to 220ºC / fan oven 200ºC / gas mark 7. Roll out the pastry on a lightly floured surface and use to line a 20cm / 8in tart pan. Bake blind for 10 minutes, remove the greaseproof paper and beans and return the pastry case to the oven for a further 8-10 minutes until the pastry is crisp and golden, then reduce the oven setting to 180ºC / fan oven 160ºF / gas mark 4.

In a bowl, whisk the eggs and icing sugar together until fluffy. Mix in the grated zest of 2 of the lemons, the butter, ground almonds and juice of all 4 lemons. Don't worry if the mixture looks curdled - it won't affect the final result.

Pour the filling into the pastry case and bake for 25 minutes until the filling is set. Leave to cool and serve dusted with icing sugar.

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