This is a Ruth Pretty number, which Mum and I have made many many times. We have taken it on picnics, to pot luck dinners, Toast Martinbourgh weekends, the list goes on. I believe it even featured on Mum's 50th birthday menu. This tart would be lovely topped with lots of blueberries or raspberries and perhaps a drizzle of lemon curd.
Ingredients:
3 Eggs
Just over 3/4 Cup Caster Sugar
3 Lemons (Zested and Juiced)
1 Cup Ground Almonds
140g Butter
1 Recipe Sweet Almond Pastry, rolled out into a 24cm tart tin (unbaked) and refridgerated for at least 30 minutes.
1. Place all ingredients (not including pastry) in food processer until nice and smooth.
2. Pour lemon filling into the unbaked tart shell and bake for 25 - 30 minutes at 200C.
3. Serve with yoghurt/cream and berries.
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