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 md Eggs
142 ml Double cream; (5floz)
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 20 cm (8 inch) 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 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.
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?me fr?iche or cream.
Yields
6 servings