1 cup (250 mL) all-purpose flour (plus more for work surface)
1/4 cup (60 mL) icing sugar
1/4 tsp (1 mL) salt
6 tbsp (90 mL) cool unsalted butter, cut into small pieces
1/4 cup (60 mL) ground almonds
1 egg yolk
1 tbsp (15 mL) water
1 can (540 mL) E.D.SMITH® LEMON PIE FILLING
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Stir the flour with the sugar, ground almonds and salt. Cut in the butter with 2 knives or pastry blender until crumbly. Beat the eggs yolks and water in small bowl. Stir the egg mixture into the dry mixture until it forms a ball. (Do not over work.) Wrap dough tightly and refrigerate for one hour.
Roll dough out on a floured surface to line the bottom and sides of a 9-inch (23 cm) tart pan with removable bottom. Prick the bottom and sides of the dough with a fork.
Bake at 425°F (220°C) for 15 to 20 minutes. Reduce the temperature to 400°F (200°C) and continue baking until golden. Cool completely. Pour lemon filling into the cooled tart pan. Chill and serve.
Serve with fresh raspberries, strawberries and blackberries.