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Categories:Viewed: 159 - Published at: 9 years ago
Ingredients
- 300 g ready made shortcrust pastry
- 200 ml fresh lemon juice
- 2 lemons, zest of, fresh finely grated
- 8 tablespoons creme fraiche
- 160 g caster sugar
- 7 eggs, beaten
- icing sugar, to sprinkle
Method
- Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
- Whisk the lemon juice, creme fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
- Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
- Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.
