Ingredients
1 1/2 cups of plain flour,
2 tablespoons of castor sugar,
125g of chilled butter,
1 egg yolk,lightly beaten
FILLING
4 eggs,
3/4 cup of sugar,
2/3 cup of lemon juice,
1/2 cup of orange juice,
grated rind of 2 lemons
60g of butter,
1/4 cup of cream
Preparation
Sift the flour and sugar, and add the butter, rubbing it in until the mixture resembles breadcrumbs.Add egg yolk to form a dough, knead and dust with flour, when combined into a dough, wrap in plastic wrap and chill for 1 hour. Roll the dough out to 3mm thick and press firmly into a 23cm flan ring, prick the pastry with a fork and blind bake in a preheated oven at 200 degrees for 10-15 minutes. Allow to cool in the tin. Beat eggs, sugar, lemon juice, orange juice, and lemon rind together. Melt the butter with the cream over low heat. Add the egg mixture and continue cooking until it thickens, stirring constantly, do not Boil. Pour this custard into the pastry case and bake in an oven at 190 degrees for 20 minutes, serve at room temperature. Cost $10
