• 6servings

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Nutrition Info . . .

MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 1x 20cm/8in ready baked sweet pastry case

  2. 3 large Lion Quality eggs

  3. 75g/3oz caster sugar

  4. 1 (200g) tub creme fraiche

  5. zest and juice 2 lemons

  6. icing sugar to dust

  7. clotted cream to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Place the pastry case on a baking sheet.

  2. Beat the eggs, sugar, crème fraiche, lemon zest and juice together until smooth. Pour the mixture into the pastry case.

  3. Bake for 25-30mins or until the filling is just set, but still a little wobbly in the centre. Cool. Chill for at least 2 hours. Dust with icing sugar and serve in wedges with clotted cream if liked.


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