debbie_7155
Assistant Cook
I have just finished making this half hour ago, another favorite of mine,
serves 8-10
shortcrust pastry
grated rind of 2-3 lemons
150ml/ 1/4 pint freshly squeezed lemon juice
100g/4oz caster sugar
5- tablespoons of double cream or creme fraiche
4 eggs plus 3 egg yolks
roll out your pastry into a flan dish,then put on top greaseproof paper or silver foil & fill with baking beans & cook your pastry 3/4
for the filling
place lemon rind & juice,& sugar into a bowl & beat together,
gradgually add the cream, then beat in the eggs, 1 at a time then beat in the egg yolks & pour the filling into the pastry case
& bake for a further 15-20 mins
this is a great summer dessert
ive just made it due to finishing off my lemons that i picked from our tree
serves 8-10
shortcrust pastry
grated rind of 2-3 lemons
150ml/ 1/4 pint freshly squeezed lemon juice
100g/4oz caster sugar
5- tablespoons of double cream or creme fraiche
4 eggs plus 3 egg yolks
roll out your pastry into a flan dish,then put on top greaseproof paper or silver foil & fill with baking beans & cook your pastry 3/4
for the filling
place lemon rind & juice,& sugar into a bowl & beat together,
gradgually add the cream, then beat in the eggs, 1 at a time then beat in the egg yolks & pour the filling into the pastry case
& bake for a further 15-20 mins
this is a great summer dessert
ive just made it due to finishing off my lemons that i picked from our tree