Ipswich Lemon Pie(english) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Shortcrust pastry,
Grated rind and juice of a lemon,
2 ounce: Butter,
4: Eggs beaten,
Directions:
Set oven to 400/F or Mark 6. Line a 7 inch flan dish with the pastry.
Put the lemon rind and juice, butter and sugar into a saucepan and
heat gently until the sugar has completely dissolved, stirring as
little as possible. Allow the mixture to cool completely, then strain
the beaten eggs into it and stir gently until combined. Pour the
mixture into the pastry case, and brush the edges of the pie with
milk to glaze. Cook for 10 minutes, then reduce the oven temperature
to 350/F or Mark 4 for a further 15 to 20 minutes until the filling
is set and the pastry lightly golden. Serve hot or cold with cream.
Source from luhu.jp
Put the lemon rind and juice, butter and sugar into a saucepan and
heat gently until the sugar has completely dissolved, stirring as
little as possible. Allow the mixture to cool completely, then strain
the beaten eggs into it and stir gently until combined. Pour the
mixture into the pastry case, and brush the edges of the pie with
milk to glaze. Cook for 10 minutes, then reduce the oven temperature
to 350/F or Mark 4 for a further 15 to 20 minutes until the filling
is set and the pastry lightly golden. Serve hot or cold with cream.
Source from luhu.jp