IPSWICH LEMON PIE
Source of Recipe
the web
List of Ingredients
8 oz Shortcrust pastry
Grated rind and juice
-of a lemon
2 oz Butter
4 Eggs beaten
Recipe
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.
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