shortcrust pastry using 1 1/3 cup (5 1/2 oz) 150 g flour
flour for rolling out
flour for rolling out
for the filling
150 g Cheddar cheese
1 egg
grated rind and juice of 1 lemon
75 g natural yoghurt
3 tbsp (25 g) self raising (self rising) flour
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg white
1 egg
grated rind and juice of 1 lemon
75 g natural yoghurt
3 tbsp (25 g) self raising (self rising) flour
1/3 cup (65 g) caster sugar (superfine granulated)
1 egg white
method
1. Roll out the pastry on a lightly floured surface and use it to line a 20cm flan case. Bake blind. Cool completely.
2. Meanwhile, grate the cheese.
3. Separate the egg.
4. Mix together the yolk, lemon rind and juice, yoghurt, flour, and sugar.
5. Add the second egg white to the first, and whisk both together until stiff.
6. Stir 1 tbsp of this into the cheese mixture, then fold in the remainder lightly.
7. Turn gently into the cooled pastry case, and bake in a warm oven at 160°C, Gas 3, for 35-45 minutes or until firm in the centre and lightly browned.
8. Serve cold.
2. Meanwhile, grate the cheese.
3. Separate the egg.
4. Mix together the yolk, lemon rind and juice, yoghurt, flour, and sugar.
5. Add the second egg white to the first, and whisk both together until stiff.
6. Stir 1 tbsp of this into the cheese mixture, then fold in the remainder lightly.
7. Turn gently into the cooled pastry case, and bake in a warm oven at 160°C, Gas 3, for 35-45 minutes or until firm in the centre and lightly browned.
8. Serve cold.
serving amount
serves 6 - 8
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