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Lemon Tart

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dessert vegetarian labor day


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145 g of unsalted butter, at room temperature

75 g of icing sugar, sifted

1/4 cup of ground almonds

1/4 teaspoon of salt

1/4 teaspoon of vanilla extract

1 large egg, at room temperature

245 g of plain (all-purpose) flour


6 eggs

3 cups of caster sugar

zest of 3 lemons

250 ml of freshly squeezed lemon juice

1/2 cup of plain (all purpose) flour

icing sugar to serve

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