Ingredients:
6 ounces plain flour
4 ounces unsalted butter
1 1/2 ounces icing sugar
1 tablespoon cold water
4 ounces caster sugar
3 eggs
5 fluid ounces double cream
2 lemons
Directions:
Preheat oven to 190 C, Gas Mark 5.
Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
Reduce the oven temperature to 150 C, Gas Mark 2.
Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
Return to the oven and cook for a further 35-40 minutes until set.
Enjoy!
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.