Liz's Lemon Tart

Ingredients

For the pastry

• 200g plain flour
• 125g butter

For the filling

• 200g icing sugar
• 100g ground almonds
• 3 lemons rind & juice
• 125g butter
• 3 eggs

Method

1 PREHEAT OVEN TO 200 C
2 To make the pastry, place the flour & chopped butter into a food processor with the blade attachment & process until the mixture resembles fine breadcrumbs.
3 Pour the mixture into a 28 cm fluted flan tin with a removable bottom.
4 Spread the mixture evenly & with your thumbs gently press the pastry into the sides of the tin making sure you get as much of a right angle as possible, then press the rest of the pastry firmly onto the bottom of the flan tin to line the whole base.
5 To make the filling place all the filling ingredients into the food processor with the blade attachment & process until smooth.
6 Put the uncooked pastry base on a baking sheet in the oven & bake for 5 mins.
7 Pout the filling into the pastry case and place back in the oven.
8 Bake for 25 – 30 mins until lightly golden in colour.

You can make this tart up to a day in advance. Don’t use it before 4 hours from the time it has cooked, as it really needs to cool & set a bit before being removed from the tin.

To serve, dust with icing sugar &, if you want, strawberry halves look nice placed around the edge of the tart.

Serves 8 - 10