Base
1 cup (150g) plain flour
1/4 cup (40g) icing sugar mixture
90g butter, chopped
1 egg, separated
Filling
4 eggs
1 tablespoon grated lemon rind
3/4 cup (180ml) lemon juice
3/4 cup (165g) caster sugar
1/2 cup (125ml) thickened cream
Method
Blend or process flour, icing sugar and butter until combined. Add the egg yolk (reserve the egg white for the filling) and process until ingredients just start to come together. Knead the dough lightly on a floured surface until smooth; wrap in plastic, then refrigerate for 30 minutes.
Grease a 24cm loose-based flan tin. Roll the pastry between two sheets of baking paper until large enough to line the prepared flan tin. Ease the pastry into the tin and press it into the side. Trim the edge, then place the tin on an oven tray and freeze for 15 minutes.
Meanwhile, preheat the oven to moderate (180?C/160?C fan-forced). Cover the pastry with baking paper and fill with dried beans or rice. Bake in a moderate oven for 15 minutes. Remove the paper and beans and bake for a further 5 to 10 minutes or until browned lightly. Carefully shield the sides of the pastry with foil if over-browning.
Reduce the oven temperature to slow (150?C/130?C fan-forced).
For the filling, whisk the eggs, egg white, rind, juice, sugar and cream in a medium bowl.
Pour the strained filling into pastry case, then bake in a slow oven for about 25 minutes or until just set; cool.
Refrigerate until cold.
Dust with sifted icing sugar and serve with cream, if desired.
Last edited by Aimz; August 21st, 2008 at 02:16 PM.
Reply With Quote
Bookmarks