1 quantity Orange crust Pastry
(see recipe following)
6 eggs
2/3 cup (165ml) sugar
juice of 4 lemons
1 1/2 cup (375ml) whipping
cream
1/4 lb (110g) butter or
margarine melted
extra cream
1 lemon , sliced, to garnish
Method:
Roll
out pastry on lightly floured board to line a 10
inch (25cm) quiche pan. Cover pastry with cooking
parchment or foil and dried beans or uncooked rice
(this is call baking blind). Bake at 400F (200C) for
5 minutes. Remove foil and beans. Bake further 5
minutes. Allow to cool.
Beat
eggs and sugar until light and lemon colored. Stir
in lemon juice, cream and butter. Pour into pastry
shell.
Bake
at 325F (160C) for 45 minutes or until firm. Spread
with extra whipped cream. Garnish with slices of
lemons.
