| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 6 |
oz |
Rich shortcrust pastry |
| 2 |
|
Eggs |
| 1 |
|
Ib Curd cheese |
| 6 |
tb |
Thick honey |
| 2 |
|
Lemons |
| 4 |
oz |
Sultanas |
INSTRUCTIONS
Preheat the oven to 400F. Roll out dough and use to line 8 1/2 inch
loose-bottomed flan tin, reserving any trimmings. Pick bottom. Bake blind
for 10 min, then remove form oven and reduce temperature to 350F. Separate
the eggs. Put the yolks into a bowl with the cheese, honey and the grated
rind of one of the lemons. Squeeze juice from both lemons and add to the
bowl with the sultanas. Mix well. In another bowl, whisk the egg whites to
soft peaks and fold into the cheese mixture with a metal spoon. pour into
flan case and smooth the surface. Roll out dough trimmings and cut into
thin strips with a pastry wheel. Arrange in a lattice pattern over the
filling. Bake for 50-55 minutes till set. Cool in tin, then turn out and
serve cold
Posted to MM-Recipes Digest V4 #078 by "Rosanna Tang "Sze""
<r2tang@acs.ryerson.ca> on Mar 18, 1997
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