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
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 9×2 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.
Yields
1 servings