Our 10 best lemon recipes — theguardian.com

Not much beats this classic pud – creamy, sweet, sharp and crumbly, in just the right amounts, it is the undisputed queen of tarts. Serves 10–12 140g unsalted butter, at room temperature 250g plain flour, plus extra for dusting 100g icing sugar 30g ground almonds A pinch of salt 1 egg, lightly beaten For the filling 5 eggs 4 egg yolks 375g caster sugar 300ml double cream 250ml lemon juice (about 6 large lemons)

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