Instructions: You will need a baking tin (preferably nonstick) measuring 28 x 18 x 4 cm lightly greased.

Preheat the oven to gas mark 4 350F/180C and pre heat a baking sheet as well.

Roll out the pastry to an oblong large enough to line the tin then spread the lemon curd all over the base.

Place the tin in the refrigerator while you make up the topping.

This you do by melting the butter gently in a saucepan then when its melted remove from the heat add the semolina sugar baking powder almond essence and almonds.

Finally stir in the beaten egg then carefully spread this mixture all over the lemon curd.

Bake the tart on the hot baking sheet on a high shelf in the oven for about 25 mintues.

Then serve straightaway.

For a change instead of almond essence add thegrated zest of half a lemon.

Served with cream or custard.

Serves 6

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