Yesterday it felt like spring had sprung, finally! The family came over for Sunday dinner and my sister made her famous baked macaroni, or ‘makaronia sto fourno’. As this is quite a rich dish, dessert had to be somewhat on the lighter side and seeing as I love anything made with lemon, a lemon tart seemed just right. Tart, creamy and delicious!
(By the way I will post the macaroni dish later on).


8 inch tart tin
For the shortcrust pastry

200g flour
100g almond meal
1 tbsp sugar
160g cold butter, cubed
1 large egg, beaten

Place the flours, sugar and butter in a bowl and rub together until you get a course sand consistency. Add the egg and stir until everything just comes together. Flatten into a disc, cover with cling and refrigerate for approx 30 minutes.

Preheat your oven to 160C/ 325F
For the filling

3 eggs, plus 1 yolk
zest of 1 lemon
125g sugar
180mls heavy cream
juice of 3 lemons
course sugar for dusting

Place the eggs, yolk zest, sugar in a bowl and whisk to combine. Add the juice and cream and mix well.
Line your tart tin with the pastry and blind bake for approx 15 minutes. When done slowly pour the lemon filling into the tin and bake for 40 minutes. It should still be jiggily when you take it out. Dust with the sugar, and if you want you can brule it to create a nice crust. Enjoy!

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