- Serves: 6-8
- Cook Time: 1 hour 20 minutes
- Prep Time: 30 minutes plus resting pastry
- Effort: medium
- butter, softened
- 227 g ready-made sweet shortcrust pastry
- 10 eggs
- 200 g caster sugar
- 500 ml double cream
- juice and zest of 5 unwaxed lemons
- 55 g goats' cheese, preferably Gedichopped
- sifted icing sugar, for dusting
- crème fraîche, to serve
1. Lightly grease a 20cm plain flan tin with softened butter. Roll out the pastry thinly. Use the rolling pin to drape the pastry over the tin. Allow it to hang very loosely - if you dont leave plenty of slack, the pastry will shrink too much when cooking. Carefully tuck the pastry down the sides of the tin, pressing it well into the bottom edge, but taking care not to rip or stretch it while doing so. Don't trim the edges.
2. Line the pastry case with a circle of greaseproof that is big enough to stick up above the top of the tin. Fill with baking beans, rice or ceramic baking beans.
3. Leave the pastry to rest in the fridge for 15-20 minutes before cooking.
4. Preheat the oven to 190°C/gas 5.
5. Bake the pastry case for 8-10 minutes until beginning to colour. Remove the beans and greaseproof paper. Put it back in the oven and bake for 3-4 minutes more until the base is pale golden.
6. To make the filling, break the eggs into a bowl, and add the sugar and double cream. Using a hand whisk, beat it all together to a creamy consistency.
7. Stir in the lemon zest and juice.
8. Pour a ladle full of the lemon mix into the pastry case while the case is still hot. This seals the base and stop it from leaking.
9. After a few seconds half-fill the pastry case and put back in the oven for a minute or two.
10. Add the remaining filling. Reduce the temperature to 180°C/gas 4, and bake for about 45 minutes.
11. Scatter the chopped goats' cheese over the filling. Cook for another 15 minutes.
12. Remove from oven and sprinkle with a thin layer of icing sugar. Place under a preheated hot grill to glaze, or use a blowtorch.
13. Serve with crème fraîche.
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