Tasmanian lemon pie

Method

1. Preheat the oven to 180°C/gas 4. Lightly grease a 2-litre baking dish.

2. Using a standing mixer or electric hand beater, cream the butter with the sugar for 4-5 minutes until pale and fluffy.

3. Beat in the egg yolks, then the flour and milk, a little at a time.

4. Add the grated rind and juice of the lemons.

5. Whisk the egg whites until stiff. Using a metal spoon, fold lightly into the mixture to incorporate air.

6. Pour into the baking dish - the mixture should come about 5cm up the side of the dish.

7. Bake in the oven for 25-30 minutes, until slightly brown on top and obviously set, but faintly shuddery.

8. Serve warm with clotted cream.

Cooks Notes:
For the vanilla sugar, you will need sugar that has been stored in a jar with a vanilla pod.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Main:

125g Butter, softened
280g vanilla caster sugar
4 Eggs, separated
4 tbsp plain flour, sifted
400ml Milk
grated rind and juice of 2 Lemons
clotted cream, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Save money on shopping bills
Great discounts on cookware