Step 1

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.

Step 2

Line a 20cm square tin or brownie tin with greaseproof paper. Set aside.

Step 3

For the base, place the plain four, butter, caster sugar, lemon zest, egg yolk and water in the mixing bowl. Blitz 20 Sec. / Speed Tip the mixture into the prepared tin and flatten with your hands. Using a fork, prick a few holes evenly around the base.

Step 4

Cover the base with another piece of greaseproof paper and fill with ceramic baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes.

Step 5

Meanwhile, without cleaning the mixing bowl, make your filling by adding the butter, caster sugar, lemon zest, eggs, ground almonds and plain flour to the mixing bowl. Combine 10 Sec. / Speed Set aside.

Step 6

When the base is baked, leave it to cool for a couple of minutes. Then spread the lemon curd evenly across the base. leaving a 1cm border at the edge, and top with the frangipane from your mixing bowl. Sprinkle with the flaked almonds and bake for 20 minutes until the top is nicely browned. Remove, leave to cool slightly, then slice up and enjoy!