- 180g flour
- 1ml salt
- 90g icing sugar
- 100g butter
- 5ml water
- 3 eggs
- 120g castor sugar
- 500ml lemon juice
- 125ml cream
- castor sugar to brûlée
To make the pastry, sift the flour, salt and icing sugar together. Rub in the butter and add the water.
Bring together to form a dough, cover and place in fridge for at least 30 minutes.
Roll the pastry out thinly and line a Le Creuset flan tin. Chill in the fridge for a further 30 minutes.
Roll off excess pastry with a rolling pin, cover with baking paper and fill with baking beans or rice. Bake at 180°C for 15 minutes. Remove beans and cook for a further 5 minutes.
To make the filling, beat the eggs and castor sugar together thoroughly, add the lemon juice and then stir in the cream.
Pour the mixture into the baked pastry case and cook in oven at 130°C for 30 – 40 minutes or until the filling starts to set but is still slightly wobbly in the middle.
Remove from oven and allow to cool.
Sprinkle the surface with castor sugar and caramelise with a blow torch.