What to Do

Prepare the Tart Crust

• Soften the Butter : Remove the butter from the fridge and let it sit at room temperature until it softens.
• Mix the Ingredients : In a mixing bowl, cream the softened butter with the caster sugar until light and fluffy. Gradually add the egg, mixing well until fully incorporated. Add the almond powder and mix until combined. Then, incorporate the plain flour and corn starch, mixing just until a smooth dough forms.
• Prepare the Tart Mould : Brush the tart mould with butter to prevent sticking. Gently press the dough into the mould, ensuring an even layer across the bottom and up the sides.
• Store Remaining Dough : Any leftover dough can be frozen for future use. Wrap it tightly in plastic wrap or place it in an airtight container before freezing.

Make the Filling

• Zest the Lemon : Use a fine grater or zester to remove the zest from the unwaxed lemon, avoiding the white pith.
• Heat the Lemon Mixture : In a saucepan, combine the lemon zest, lemon juice, and caster sugar. Heat over low heat, stirring occasionally, until the sugar has fully dissolved.
• Combine with Eggs : In a separate bowl, beat the eggs until well mixed. Gradually pour the warm lemon mixture into the eggs, whisking continuously to combine.
• Cook the Filling : Strain the mixture back into the saucepan through a fine mesh sieve to remove any lumps. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
• Finish with Butter : Remove the saucepan from the heat and add the butter. Stir until the butter is fully melted and the filling is smooth and glossy.

Prepare the Cream for Decoration

• Combine Ingredients : In a mixing bowl, add the double cream and sift in the icing sugar to avoid any lumps.
• Whip the Cream : Using a mixer, beat the mixture on low to medium speed until soft peaks form. Be careful not to overwhip, as the cream can become grainy or rough in texture.

Final Steps to Finish the Tart

• Preheat the Oven : Preheat the oven to 240°C (464°F) for 3 minutes. Then, reduce the temperature to 150°C (302°F) and bake the tart crust for 20 minutes, or until it turns golden brown.
• Add the Filling : Pour the lemon filling into the baked tart crust, smoothing the surface with a spatula.
• Chill the Tart : Allow the tart to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 30 minutes to set.
• Decorate : Add your desired decorations on top of the chilled tart before serving.