| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Worrall tho, Worrall1 | 1 | servings | |
INGREDIENTS
| 8 | Egg yolks | |
| 1 | lb | Caster sugar |
| 300 | ml | Double cream |
| The juices of 6 lemons | ||
| The zest of 6 lemons | ||
| 1 | 12 oz shortcrust pastry; frozen |
INSTRUCTIONS
Defrost the pastry. Preheat the oven to 160c/gas 3. Break 8 eggs, separate them and place the yolks into a mixing bowl. Roll out the pastry into a circle about 1/6 of an inch thick. Butter a 9x2 in flan ring and backing sheet. Line the flan base with the pastry. Prick the base with fork in several places and line the pastry with a circle of greaseproof paper and fill with dried beans or special pastry weights. Blind bake the base in a preheated oven for 10 minutes then remove from the oven and take out the beans and greaseproof paper. Brush the bottom with a beaten egg yolk and return to the oven for 7 further minutes. Lower the oven temperature to 150c. To make the filling, beat the egg yolks and sugar together until well blended, Fold in the citrus juice and zest and double cream. Pour the citrus filling into the pastry crust, and place in the oven and bale for 1 1/4 hours. Male sure that the filling is set before removing from the oven. Once out of the oven, allow to cool and then scatter icing sugar, through a sieve, all over the cake. It is then ready to serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”