| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Pastry |
| 3 |
lg |
Eggs |
| 70 |
g |
Caster sugar |
| 70 |
g |
Unsalted butter |
| 1/2 |
pt |
Cream |
| 1 |
|
Lemon; rind and juice |
| 42 |
g |
Ground almonds |
| 1 |
tb |
Plain flour |
| 6 |
|
Almonds; halved |
| 1 |
tb |
Lavender; chopped |
|
|
Lavender petals to decorate |
INSTRUCTIONS
FILLING
Make the pastry and bake blind.
Cream together the butter and sugar, gradually add the eggs and cream. Beat
in the lemon rind and juice and half the lavender.
Fold in the ground almonds and the flour. Pour the mixture into the baked
pastry case and scatter with almonds and the remaining half of the lavender
petals.
Bake for 25-30 minutes or until the filling is firm and golden. Cool and
remove from the tin. Serve warm, dusted with lavender icing sugar and
lavender petals and clotted, double or ice cream.
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