150 g (6 oz) shortcrust pastry
2 eggs
1/4 cup (50 g) 2 oz castor sugar
juice and finely grated rind of 1 lemon
a few drops almond essence
200 g (8 oz) curds
2 tablespoons cream
raisins (optional)
2 eggs
1/4 cup (50 g) 2 oz castor sugar
juice and finely grated rind of 1 lemon
a few drops almond essence
200 g (8 oz) curds
2 tablespoons cream
raisins (optional)
method
1. Line a small flan tin with pastry and bake blind for 10 minutes.
2. Sieve the curds, then beat in the egg yolks, cream, sugar, almond essence and juice and rind of the lemon.
3. Add the raisins if you wish.
4. Beat the egg whites until stiff then fold in.
5. Spread the mixture in the pastry case and bake in a moderately hot oven at 190 - 200°C (375 - 400°F) mark 5 - 6 until the filling is golden brown and set.
2. Sieve the curds, then beat in the egg yolks, cream, sugar, almond essence and juice and rind of the lemon.
3. Add the raisins if you wish.
4. Beat the egg whites until stiff then fold in.
5. Spread the mixture in the pastry case and bake in a moderately hot oven at 190 - 200°C (375 - 400°F) mark 5 - 6 until the filling is golden brown and set.
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