5 oz caster sugar
7 fl oz double cream
1 packet ready to roll shortcrust pastry
3 medium eggs
- Preheat oven to 180 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.
- Topping: 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).
Biscuit and sweets