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Ingredients
- 200 gm Pastry
- 3 lrg Large eggs
- 70 gm Caster sugar
- 70 gm Unsalted butter
- 1/2 pt Cream
- 1 x Lemon, rind and juice
- 42 gm Grnd almonds
- 1 Tbsp. Plain flour
- 6 x Almonds, halved
- 1 Tbsp. Lavender, minced Lavender petals to decorate
Directions
- Make the pastry and bake blind.
- Cream together the butter and sugar, gradually add in the Large eggs and cream. Beat in the lemon rind and juice and half the lavender.
- Mix in the grnd almonds and the flour. Pour the mix into the baked pastry case and scatter with almonds and the remaining half of the lavender petals.
- Bake for 25-30 min or possibly till the filling is hard and golden brown. Cold and remove from the tin. Serve hot, dusted with lavender icing sugar and lavender petals and clotted, double or possibly ice cream.
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