1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
125 g (4 1/2 oz) butter, melted
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar)
1 tbsp cold water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
3 medium size eggs
142 ml carton double cream (heavy cream)
grated rind and juice of 2 lemons
lemon slices, icing sugar (confectioners sugar) and shredded lime, to decorate
125 g (4 1/2 oz) butter, melted
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar)
1 tbsp cold water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
3 medium size eggs
142 ml carton double cream (heavy cream)
grated rind and juice of 2 lemons
lemon slices, icing sugar (confectioners sugar) and shredded lime, to decorate
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20 cm fluted flan ring.
3. Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.
4. Remove the pastry case and reduce the oven temperature to 150°C (300°F) Gas Mark 2.
5. Place the caster sugar, eggs, cream and lemon rind and juice into 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.
6. 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 lime rind and serve with cr譥 frâiche or cream.
2. Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20 cm fluted flan ring.
3. Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.
4. Remove the pastry case and reduce the oven temperature to 150°C (300°F) Gas Mark 2.
5. Place the caster sugar, eggs, cream and lemon rind and juice into 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.
6. 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 lime rind and serve with cr譥 frâiche or cream.
serving amount
serves: 6
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
