Open shortcrust base filled with strongly lemon-flavoured whole egg mixture, baked.
Original Receipt from the Suffolk Local Authorities website '1Suffolk';
Ipswich Lemon Pie
8 oz Shortcrust pastry
Grated rind and juice of a lemon
2 oz Butter
2 oz Caster Sugar
Pre-heat the oven to 200°C: 400°F: Gas 6
Line a 7 inch flan dish with the shortcrust pastry.
Into a saucepan, add the lemon rind, lemon juice, butter and sugar.
Heat over a low heat, stirring occasionally, until the sugar has dissolved.
Pour into a large bowl and set the mixture aside to cool completely.
Beat the eggs well together and strain into the cooled mixture.
Stir the mixture gently until the eggs are combined.
Pour into the pastry case and glaze the edges of the pie with a little milk.
Put the pie in the oven for 10 minutes, then reduce the temperature to 180°C: 350°F: Gas 4 for approx 15-20 minutes until the filling is set and the pastry is light golden in colour.
Serve warm or cold with fresh cream.
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