Ingredients

• 225g/8oz ready-made shortcrust pastry, thawed if frozen
• 50g/2oz butter, at room temperature
• 50g/2oz caster sugar
• 1 egg, beaten
• 50g/2oz ground almonds
• 50g/2oz fresh white breadcrumbs
•   lemon, grated rind of 1
• few drops vanilla essence
• 4 tbsp lemon curd
•   icing sugar, to dust
•   low fat crème fraiche or fromage frais, to serve
•   grated lemon rind, to decorate

Method

1. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry and use to line a 20cm/8in flan tin. Prick the base with a fork and chill until ready to use.
2. Beat together the butter and sugar until pale and fluffy. Stir in the egg and then the almonds, breadcrumbs, lemon rind and vanilla essence. Spread the lemon curd on to the base of the flan, then spread over the almond mixture.
3. Bake for 25-30 minutes until golden and firm. Allow to cool for 5 minutes, then dust with icing sugar. Slice and serve warm with a spoonful of crème fraiche or fromage frais, sprinkled with lemon rind.

Notes