1 Cup of plain flour
1/3 Cup of icing sugar
1/3 Cup of almond meal
150grams of cold butter
1 egg yolk
Tablespoon of cold water
125ml of fresh lemon juice
1 cup of castor sugar
Zest of two lemons- (Aprox 1 tablespoon)
1 cup of cream
In a food blender, mix all the dry ingredients together. Add cold butter and egg yolk and whilst the blender is on trickle the cold water in till the pastry form a ball. Remove and wrap in cling wrap for at least ½ an hour.
Remove pastry and roll out in between two pieces of baking paper. Once you have your pastry rolled out to fit your 26 cm tart tin (2.5 cm deep). Lay a piece of baking paper across the pastry and pour in baking beads. Blind bake for 10 minutes. Remove tart shell from the oven. Remove the beads and baking paper. Bake the tart shell for another ten minutes. Remove from oven. Reduce oven temperature to 150 degrees.
In an electric mixer, mix all the lemon filling together for two to three minutes and then leave to stand for 5 minutes.
Pour mixture into tart shell and bake for 30 minutes. Until the tart is set to touch.
Remove from oven and allow cooling before placing in the fridge for at least 3 hours before serving.
To serve, dust with icing sugar and serve with vanilla ice cream.