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Lancaster Lemon Tart

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

A lemony Bakewell-style tart - very moreish, a lovely dessert with cream, yoghurt or custard.

Ingredients

Serves: 8 - 10

shortcrust pastry
3 ounces flour
4 ounces butter
3 tablespoons lemon curd
4 ounces self-rising flour
3 ounces superfine sugar
1 medium lightly beaten egg
1 ounce almond meal
1 large lemon (zest & juice)
1 ounce whole natural almonds (peeled & halved)

Method

Lancaster Lemon Tart is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 400/200/Gas Mark 6.

Roll out the pastry & line a greased deep pie plate.

Spread lemon curd over the pastry.

Cream butter & sugar till light & fluffy. Add egg a teaspoon at a time. Carefully fold in flour & almond meal. Carefully fold in lemon juice & zest. Spread evenly over the lemon curd and sprinkle almonds over.

Bake for 15 minutes, then reduce the heat to 300/150/Gas Mark 2. Cook a further 25-30 minutes. Serve warm or cold.