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Ipswich lemon pie(english)
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| Artist: |
_ |
| Categories: |
Fruits, Lemon, Tarts & Pies |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Shortcrust pastry | | | Grated rind and juice | | | -of a lemon | | 2
| oz | Butter | | 4
| | Eggs beaten |
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Procedures:
| 1 | Set oven to 400°F or mark Line a 7 inch flan dish with the pastry. | | 2 | 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. | | 3 | Allow the mixture to cool completely, then strain the beaten eggs into it and stir gently until combined. | | 4 | Pour the mixture into the pastry case, and brush the edges of the pie with milk to glaze. | | 5 | 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. | | 6 | Serve hot or cold with cream |
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