 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers! Ingredients:
6 ounces plain flour |
4 ounces unsalted butter |
1 1/2 ounces icing sugar |
1 tablespoon cold water |
4 ounces caster sugar |
3 eggs |
5 fluid ounces double cream |
2 lemons |
Directions:
1. Preheat oven to 190°C, Gas Mark 5.
2. Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
3. Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
4. Reduce the oven temperature to 150°C, Gas Mark 2.
5. Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
6. Return to the oven and cook for a further 35-40 minutes until set.
7. Enjoy!
|
|