175 g Plain flour; (6oz)
125 g Butter; melted (4oz)
40 g Icing sugar; (1 1/2oz)
1 tb Cold water
125 g Caster sugar; (4oz)
3 Eggs; size 3
142 ml Double cream; (5fl oz)
Grated rind and juice of 2
-lemons
Lemon slices; icing sugar
-and
; shredded lime, to
; decorate
Mix together the flour, butter, icing sugar and water. Press the soft dough
into the base and up the sides of a 20cm (8inch) fluted flan ring.
Pierce the base several times and bake blind on a baking tray in a
preheated oven 190?C/375?F/Gas Mark 5 for 20 minutes, until golden.
Reduce the oven temperature to 150?C/300?F/Gas Mark 2.
Place the caster sugar, eggs, cream and lemon rind and juice in a bowl.
Whisk together until blended, then carefully pour into the cooked pastry
case. Return to the oven and cook for a further 35-40 minutes, until set.
Arrange lemon slices on top, sprinkle generously with icing sugar and place
under a preheated grill for 2-3 minutes until golden. Sprinkle with grated
lemon rind and serve with creme fraiche or cream.
Yields
6 servings
