Recipe by French Tart
This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Top Review by Angieflibble
I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date.
- 0.66 lb ready made shortcrust pastry
- 1 7⁄8 cup fresh lemon juice
- 2 lemons, zest of, fresh finely grated
- 8 tablespoons creme fraiche
- 0.35 lb caster sugar
- 7 eggs, beaten
- icing sugar, to sprinkle
Directions See How It's Made
- Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
- Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
- Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
- Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.