February 6, 2013 by Bloke In A Kitchen
I borrowed a wonderful little book from the library today called ‘New Bistro – recipes from France’s best bistros‘ by Fran Warde. The pages opened on this sumptuous looking recipe, and within minutes of getting home I was back off to the shops to get a few extra ingredients to make it.
The ‘swirly cream’ step is optional, but makes it look rather pretty.
Having made a few zesty curds and lemon infused pasta dishes, all of which are now firm favourites for both me and my daughter, I had to try this out. It is mind-blowingly good, and if you use a shop bought pasty case, takes no time at all.
1 x pastry case (approx 23cm / 9″)
2 large free range eggs
50g (2oz) caster sugar
175ml (6fl oz) double cream
Juice and finely grated zest of 2 lemons
Pre-heat oven to 160c / 375F / Gas Mark 3
Carefully place the pre-made pastry case on a baking sheet.
To make the filling, whisk the eggs and caster sugar in a large bowl. Add all but 2 tablespoons of the double cream, the lemon juice, zest and whisk together well.
Pour the mixture into the pastry case, and cook for 15 minutes.
Swirl in the remaining cream to create a nice pattern or marbled effect. Cook for a further 15-20 minutes until the filling is just set.
Leave to cool before serving.