• 6servings
  • 60minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g ready made shortcrust pastry

  2. 200 ml fresh lemon juice

  3. 2 lemons, zest of , fresh finely grated

  4. 8 tablespoons creme fraiche

  5. 160 g caster sugar

  6. 7 eggs , beaten

  7. icing sugar , to sprinkle

Instructions Jump to Ingredients ↑

  1. 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.

  2. Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.

  3. 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.

  4. 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.


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