LEMON TART

 Filling:

3 large eggs

1 1.4 cup sugar

1/4 cup lemon juice

1 tsp lemon zest

1 tsp orange zest 

1/4 cup melted butter

Crust:

1 cup plain flour

1/3 cup icing sugar plus extra

1/2 cup groud almonds

1 tsp lemon zest

1/2 cup cold bitter, cubed

Preheat oven to 180 C (350 F) and whisk eggs, sugar, lemon juice and zest, stir in butter and set aside.

For the crust pulse the ingredients in a food processor until mixture forms a ball, Press dough at the bottom and sides of an ungreased, fluted tart pan with removeble bottom.

Pour lemon mixture into the crust and bake for 25-30 minutes until center is almost set.  Cool on a wire rack and just before serving sprinkle with icing sugar.