1

1 To make the sugared lemon slices for the garnish, bring a pan of water to the boil. Add the lemons and cook for 5 minutes. Remove and plunge into ice-cold water to stop the cooking process. Drain and set aside. Simmer the sugar in a clean pan with 200ml water, until dissolved, then add the lemon. Cover and cook over a gentle heat for 30 minutes, or until the rind is almost translucent. Remove from the heat, set aside to cool, then remove the lemon slices from the syrup with a slotted spoon and set aside.

2

Put the ground almonds, rice flour, sugar and salt in a food processor. Add the spread and pulse until combined. Add the egg yolk and vanilla extract, then pulse until it comes together. Spoon into a 20cm tart tin, pressing the mixture evenly into the sides and smoothing it over the base. Chill for 30 minutes.

3

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the pastry case with greaseproof paper and fill the lined pastry case with baking beans. Blind bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes, until just golden. Remove from the oven, then reduce the temperature to 150°C, fan 130°C, gas mark 2.

4

To make the filling, beat the soured cream with the sugar, eggs, rice flour and lemon zest and juice in a mixing bowl until fully combined.

5

Pour the filling into the pastry case and bake for 40-45 minutes, or until just set but with a slight wobble in the centre – it will firm up as it cools. Cool on a wire rack, then chill for 1-2 hours. To serve, decorate with the sugared lemon slices, if using, and dust with icing sugar, if you like.