Wed, 26 August 2020
Catherine Leyden bakes a classic dessert
Ingredients
Base:
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)
Filling:
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream
Method
1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9".
2. Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
4. Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
5. Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
7. When cool, dust with icing sugar.
