Pastry:

 125g Butter (at room temperature)

 125g Caster Sugar

 2 x Eggs

 350g Plain Flour

 1 tspn Baking Powder

 Slivered Almonds and Icing Sugar to finish

1. Set oven to 180°  
2. Lightly grease a 23cm fluted tart tin with a removable base. 
3. Cream the butter and sugar together until light and fluffy. 
4. Add the eggs and beat the mixture well. Mix in the flour and baking powder to form a soft dough. 
5. Divide the dough in half, form into two rounds, cover with cling film and refrigerate for 30 minutes. 
6. Roll out both rounds of pastry. Line the base of tart tin with one piece, pressing into the sides. 
7. Cover with the pastry cream (recipe follows) – piling it up in the centre a little. 
8. Place the second piece of pastry over the pastry cream and seal the edges. 
9. Bake the pie for 40 minutes and allow to cool. 
10. Cover the top with almonds and dust with icing sugar. 

5 Egg Yolks

 150g Caster Sugar

 1/3 cup Plain Flour

 2 x cups Milk

 Grated rind of 1 x lemon

 Vanilla Essence

1. Beat the yolks and sugar together until they are very pale and creamy. 
2. Stir the flour into the egg mixture. 
3. Bring the milk to the boil in a saucepan and then remove from the heat. 
4. Slowly stir the hot milk into the egg mixture a little at a time, stirring continually. 
5. Place the saucepan over low heat and continue stirring until the pastry cream thickens – stir in the lemon rind and vanilla essence. 
6. Pour the cream into the bowl to cool and place cling film directly over the surface to prevent a skin forming.