View source for Easy Lemon Tart

===Base===
*165g plain sweet biscuits (such as Marie or Nice biscuits) processed *to fine crumbs
*1/2 tsp ground cinnamon
*1/4 tsp ground nutmeg
*100g unsalted butter, melted
*puring icing sugar, to serve
===Lemon Curd===
*3 lemons
*4 eggs
*1c caster sugar
*125g unsalted butter, chopped
===Method===
#Lightly grease a 2 cm deep, 24 cm loose-based round tart tin.
#Combine the biscuit crumbs, cinnamon, nutmeg and butter in a food processor until the mixture starts to come together.
#Press into base and sides of prepared tin.
#Note - you may not need all of the biscuit mixture to cover the base and sides of your tin. Refrigerate for one hour.
#Meanwhile, start on the lemon curd.
#Finely zest 1 lemon and juice all lemons.
#Whisk eggs and sugar together in a heatproof bowl until well combined. #Add lemon zest and 2/3 c lemon juice, whisking constantly until well combined.
#Place bowl over a saucepan of simmering water (do not allow base of bowl to touch water).
#Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard like. Do not allow to boil.
#Remove from heat and whisk in butter.
#Allow curd to cool to room temperature before pouring into the chilled tart case.
#Cover with plastic wrap and refrigerate overnight.