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Cream the butter and sugar then add the egg and lemon zest. Tip in the flour and almonds and form a dough.
Chill the dough then roll out to line the flan tin. Use parchment paper and baking beans then bake blind.
Mix lemon juice, zest, sugar, eggs and cream together then chill to let the flavours develop.
Pour the filling into the tart case and bake at 150C/300F/130FAN/Gas2 for 15 minutes.