This sweet and zesty lemon dessert is refreshing and timeless. The pastry shell after baking is a nutty rich base which conveniently comes together within minutes and can be pre-baked ahead of time.

Lemons are in season at the moment, and it may be this mild winter we have had but it seems lemon season has lasted much longer.

My little lemon trees are no more than two years old and are inundated with lemons so much so some branches – not quite mature enough to handle the weight are leaning wearily. It’s July and winter is in full swing although in coastal Queensland it is quite mild.

The days are mostly warm and sunny but during the evenings the cold dew forms a layer of frost.

The warm days have confused some of the trees and have bloomed again and fruiting. This has meant a continual supply of lemons the last six months. I have even had eggplants and tomatoes fruit at the same time this winter.

The kitchen basket is overflowing with lemons and it is the last weekend of the school holidays. A baked lemony tart in the warm winter sunshine calls for the occasion.

Ingredients

For the base or pastry shell

2 cups almonds

1 cup walnuts

1 1/2 cups dates

1/2 cup coconut oil

1/4 cup caster sugar ( optional) the dates make it sweet enough.

1/2 cups coconut oil

Lemon Custard

375ml full cream milk or cream if preferred

5 eggs

1/2 cups caster sugar

1/2 cups lemon juice

2 tbs lemon rind

1 teaspoon butter

Candeed peel

Method

In a food processor add all your ingredients except for oil. Process using a pulse action. Heat the oil to liquid , pour into nut miture and pulse.

I used a rectangular tart baking dish with a removable base. Oil the tin pour the nut muxture and press firmly on the base and sides. It should be 5 mm thick. Press down on the corners to ensure the corners are at 90 d gree angle.

Bake for 15minutes in a moderate oven or until the nutty base browns. Remove from heat, and allow to cook on a wire rack.

Add the eggs, sugar , milk and whisk.

Pour under a sieve and then add juice. Besat again.

Pour into cooled pastry shell and place in the oven for 40 minutes or until the custard has set. Allow the tart to cool and decorate with candeed peel and icing sugar. Chill in the fridge then serve.