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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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