LEMON TART

 Filling:

3 large eggs at room temperature

1 1/4 cups 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 ground almonds

1 tsp lemon zest 

1 /2 cup cold butter cubed.

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

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

Pour lemon mixture into the crust and bake for 25-30 minutes until the center is almost set.

Cool on a wire rack and just before serving dust with the reserved icing sugar.