Preparation time 20 minutes (plus refrigeration time), cooking time 1 hour 10 minutes (plus cooling time)

1) Process flour, icing sugar, almond meal and butter until combined. Add yolks, process until ingredients just come together. Knead dough on floured surface until smooth. Cover, refrigerate 30 minutes.

2) Preheat oven to moderately hot. Grease 24cm loose-based flan tin.

3) Roll pastry between sheets of baking paper until large enough to line prepared tin. Ease pastry into tin, trim edges. Cover, refrigerate 30 minutes.

4) Cover pastry with baking paper, fill with drain beans or rice, place tin on oven tray. Bake in moderately hot oven 10 minutes. Remove paper and beans, bake about 10 minutes or until tart shell browns lightly. Remove from oven, reduce oven temperature to moderately slow. Refrigerate cooled pastry case until cold.

5) Pour lemon filing into pastry case. Bake, uncovered in moderately slow oven about 40 minutes or until filling just sets. Stand 10 minutes, refrigerate lemon tart until cold.

 

Lemon filling: whisk ingredients in medium bowl. Stand 5 minutes, strain.

Serves 8, per serving 33g fat, 2133kj.