| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | English, Pies/pastry | 4 | Servings |
INGREDIENTS
| 8 | oz | Shortcrust pastry |
| Grated rind and juice | ||
| of a lemon | ||
| 2 | oz | Butter |
| 4 | Eggs beaten |
INSTRUCTIONS
Set oven to 400/F or Mark 6. Line a 7 inch flan dish with the pastry. Put the lemon rind and juice, butter and sugar into a saucepan and heat gently until the sugar has completely dissolved, stirring as little as possible. Allow the mixture to cool completely, then strain the beaten eggs into it and stir gently until combined. Pour the mixture into the pastry case, and brush the edges of the pie with milk to glaze. Cook for 10 minutes, then reduce the oven temperature to 350/F or Mark 4 for a further 15 to 20 minutes until the filling is set and the pastry lightly golden. Serve hot or cold with cream. Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 145
Total Fat: 16.3g
Cholesterol: 216.5mg
Sodium: 72.9mg
Potassium: 102.9mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 6.5g