Ingredients
Pastry
- 260g Plain Flour
- 150g Butter
- 40g Icing Sugar
- 2 Egg yolks
- 2tbsp Water
Filling
- 8 Eggs
- 200g Double Cream
- 340g Caster Sugar
- 6 Lemons
Method
Pastry
- Put the butter, flour and icing sugar in a food processor and mix until breadcrumb like.
- Add the egg yolk and water and mix again until a dough is formed
- Need the dough until smooth
- Grease a 28cm dish and sprinkle with flour
- Roll out the pastry and put in the dish
- Prick the base with a fork
- Cool the tin for 30 minutes covering with cling film
- Using baking beans blind bake in an oven at 180 Celcius
- Remove from the oven and remove the baking beans
- Neaten up the pastry and trim excess, put back into oven for 10 minutes until golden brown
- Leave pastry to cool and reduce oven to 150 Celcius
Filling
- Whisk the eggs in a large bowl
- Add the rest of the ingredients and combine well
- Pour the filling into the cool pastry
- Bake for 30-35 minutes, it should have a slight wobble in the middle
- Layer the cake up using the buttercream as you usually would
Decoration
- Take out of dish and place on a plate
- Dust with icing sugar and serve