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Lancaster Lemon Tart

A community recipe by

Not tested or verified by

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A lemony Bakewell-style tart - very moreish, a lovely dessert with cream, yoghurt or custard.


Serves: 8 - 10

  • shortcrust pastry
  • 3 ounces flour
  • 4 ounces butter
  • 3 tablespoons lemon curd
  • 4 ounces self-rising flour
  • 3 ounces superfine sugar
  • 1 medium lightly beaten egg
  • 1 ounce almond meal
  • 1 large lemon (zest & juice)
  • 1 ounce whole natural almonds (peeled & halved)


Lancaster Lemon Tart is a community recipe submitted by StoupaTart and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 400/200/Gas Mark 6.
  • Roll out the pastry & line a greased deep pie plate.
  • Spread lemon curd over the pastry.
  • Cream butter & sugar till light & fluffy. Add egg a teaspoon at a time. Carefully fold in flour & almond meal. Carefully fold in lemon juice & zest. Spread evenly over the lemon curd and sprinkle almonds over.
  • Bake for 15 minutes, then reduce the heat to 300/150/Gas Mark 2. Cook a further 25-30 minutes. Serve warm or cold.
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