| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Pies/pastry, English |
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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