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Recipe by mitrajam

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1. Preheat oven to 425F/220C .Roll out the pastry on a lightly floured surface and place in a 8 inch tart dish.
2. Bake pie shell blind for 10 minutes,until golden brown, remove from oven. REDUCE oven temperature.
3. Whisk the eggs and icing sugar together in a bowl until fluffy. Mix in grated rind of 2 lemons, melted butter , ground almonds juice of both lemons.
4. The consistency will look strange but it will change once cooked.
5. Pour filling into pastry case bake for 25 minutes, until filling has set. Leave to cool.

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• MikeyW

  29 January 2009

  MikeyW rated and commented on this recipe

  

  This is a great recipe, despite my less than perfect execution it turned out wonderfully. Looks beautiful and is really tasty - I'm a big fan of a quality lemon tart so I'm very happy. Thanks Mitrajam.

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Ingredients

• 8 oz plain short-crust pastry, thawed if frozen
• 2 eggs
• 5 oz icing sugar
• 2 lemons
• 31/2 oz butter, melted
• 21/2 oz ground almonds

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Serves 6

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Ingredients

• 8 oz plain short-crust pastry, thawed if frozen
• 2 eggs
• 5 oz icing sugar
• 2 lemons
• 31/2 oz butter, melted
• 21/2 oz ground almonds

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