Lemon Fleur

This looks absolutely vile when you are mixing it and you just need to concentrate on how yummy it is when done. Be very careful not to curdle it!

Equipment

• 8 inch fluted sandwich tin (with pastry base in it)

Oven Temperatures

preheated oven, 180C 350F GM4 (moderate) (160C fan assisted)

Ingredients

• 100g or 4oz butter
• 100g or 4oz sugar
• 2 eggs, beaten
• Juice of 2 lemons.
• 2 tablespoons breadcrumbs

Instructions

1. Bake blind a Fleur Pastry base.
2. Beat butter and sugar to a cream.
3. Add beaten eggs and breadcrumbs to creamed butter and sugar alternately and slowly.
4. Add lemon juice VERY GRADUALLY (literally drip by drip and mix throughly between drips), taking care not to let mixture curdle
5. Pour into Fleur Pastry base.
6. Bake until fairly set.

Links

• Fleur Pastry

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.