Ingredients1 packet ready to roll shortcrust pastry
7 fl oz double cream
5 oz caster sugar
3 medium eggs
MethodPre heat oven to 180 degrees C
Roll out your pastry to fit an 11" pie/flan tin
Blind bake your pie crust
Let pie crust cool
Grate the zest of 1 lemon
Cut the three lemons in half and squeeze out all the juice ( you should get approx 5 fl oz)
Put the zest and juice in a large bowl
Beat together the three eggs, add them to the bowl with the lemon juice then add the double cream
Gradually beat in the sugar until it is all incorporated.
the mixture will look pale and thin - don't panic it is meant to look like this.
You now need to drain the mixture through a sieve into another large bowl. This is to remove the zest from the mixture as it will burn otherwise.
Now pour the mixture into your pie crust. It should almost reach the top
Bake in the oven until it is golden in colour. This will take 30-40 minutes depending on your oven. Just use your common sense and remove the pie when the top has turned golden. It will look a little wobbly but will firm up as the pie cools down.
Take some tin foil, place it on a baking tray and make foil walls out of the sheet as you will be pouring very hot liquid sugar into it.
Pre heat a non stick pan, melt 2 tablespoons caster sugar (more if you wish) until the sugar has turned a caramel colour. Be careful not to burn it. Pour it out onto the tin foil, moving the tray from side to side to spread out the melted sugar to get a thin coverage.
When cool, beat the crap out of it with a rolling pin to get a broken glass effect and sprinkle it onto the pie.
Serve with more cream (in for a penny and all that)