This tasty and moist lemon frangipane makes the ideal sweet treat to enjoy with your afternoon tea. It’s something a little extra special if you’ve got visitors coming over, but it’s also simple enough to treat yourself to!
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The tartness of the lemon makes it so light and fresh tasting. Serve with a dollop of thick cream for a more indulgent treat or dessert!
- 170g shortcrust pastry
- 2 tablespoons warmed lemon curd
- 1/2 cup (125g) butter
- 1/2 cup (125g) sugar
- 2 eggs, beaten
- 1 1/3 cups (125g) almond meal
- 2 1/2 tablespoons plain flour
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 4 tablespoons milk
- Preheat oven to 190C and grease a 23cm quiche or flan dish.
- Place rolled out pastry into prepared dish, pushing the sides all the way around, and trim off any excess pastry.
- Use rice or pastry weights, and pre-bake the pastry for 20 minutes.
- Cream the butter and sugar until light and fluffy. Add the beaten eggs slowly, and add a tablespoon of the almond meal if the mixture looks like it is starting to split.
- Add almond, flour and lemon zest, then add the milk and lemon juice, and gently combine.
- Spread the warmed lemon curd over the bottom of the pastry, then pour in the cake mixture. Bake for 25-30 minutes, testing with a skewer to see if it’s ready.
- Allow to cool before turning out into a dish and slicing.