Open shortcrust tart filled with egg custard made with ground almonds and lemon, baked.
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4 tablespoons lemon curd
5 oz caster sugar
5 oz butter
5 oz ground almonds
2 oz icing sugar
Juice of half a lemon
Line a shallow pie dish with the pastry, spread the curd over the bottom. Beat the eggs with the sugar, butter (melted) and almonds and pour the paste over the lemon curd. Bake 30 minutes or so at 180C, 350F until pale brown on top. Cool and cover with thin sugar-ice made using the icing sugar with a little lemon juice.
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