225g/8oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

75g/3oz Caster Sugar

1 Egg

Egg wash (beaten egg)


3 Eggs

125g/4oz Caster sugar

100g Packet Shamrock Ground Almonds

Rind of 2 Lemons

Juice of 1 Lemon

170ml Carton Fresh Cream


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cms/9”.
  2. Make the base: Beat together the butter and sugar until creamy. Add the egg and beat in also. Finally, stir in the flour and mix to a soft dough. Cover and place in the ‘fridge’ to chill about 30 minutes.
  3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or ‘beans’ on top to keep pastry from rising during baking.
  4. Remove from oven after 20 minutes and remove the paper. Reduce oven temperature to 140°F/275°F/Gas 1.  Brush pastry case with some egg wash while hot.
  5. Next, beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
  6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch. Cool.
  7. Dust with icing sugar.