Lemon Pie
Serves 6 adults
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Pastry Case
125g butter (cold/diced)
250g plain flour
80g caster sugar
3 egg yolks
cold water to add slowly
Have a 10 inch fluted flan tin ready & heat the oven to 180C
Add the diced butter into the flour & rub in until encorporated. Add the sugar.
Add the egg yolks and mix. Use some cold water to bring together to a dough.
Roll out on a floured surface and transfer to the fluted tin. Use a wooden spoon handle, to press the pastry into the ridges.
Prick the pastry with a fork & blind-bake for 8-10 minutes until brown
Remove & set aside to cool
Make the curd by measuring everything into a microwaveable bowl & mix.
Heat in the micro on high for 1 minute at a time stirring in between until thick and smooth.
Pour into the pastry case & put in the fridge until cold and set
Whip the double cream with icing sugar and spread over the top of the pie
Slice & serve!
Lemon Curd
8 egg yolks
100g caster sugar
120ml lemon juice
90g cold butter diced
Topping
250ml double cream
1tbsp icing sugar