are we
Jan 11th 2008, 9:08 am
#16
A former regular of BE
Joined: Oct 2004
Location: Carramar, Perth
Posts: 6,241
Jan 11th 2008, 9:14 am
#18
A former regular of BE
Joined: Oct 2004
Location: Carramar, Perth
Posts: 6,241
Jan 11th 2008, 9:26 am
#20
A former regular of BE
Joined: Oct 2004
Location: Carramar, Perth
Posts: 6,241
Jan 11th 2008, 9:33 am
#22
A former regular of BE
Joined: Oct 2004
Location: Carramar, Perth
Posts: 6,241
Jan 11th 2008, 10:18 am
#23
'In limboland'
Joined: Sep 2006
Posts: 13,880
Re: are we
Nooooo, I want the recipe. Do you have a Lemon Tree C?
Jan 11th 2008, 10:31 am
#24
Gutter Gob!!
Joined: Feb 2005
Location: Perth
Posts: 13,098
Re: are we
3 large juicy lemons
10oz caster sugar
6 eggs
300ml cream
Make the filling the day before and sit in fridge in a jug. Zest and juice lemons, add sugar and eggs and beat until well mixed and then add cream.
I am sure I don't need to tell you how to make pastry so I won't but find a recipe which will accommodate a 10 inch loose bottomed tin and preferably a sweet pastry which contains an egg. Mary Berry's sweet pastry is my favourite, I can PM the recipe if you want. Bake the pastry blind. Pour filling into case and bake until set, usually around 40 mins. Cool properly. Dust with icing sugar and use a blow torch to melt the sugar. You can buy blow torches inexpensively, mine cost $40 from Kitchen Witch. Chill well. Serve with a raspberry coulis.
Jan 11th 2008, 10:41 am
#25
'In limboland'
Joined: Sep 2006
Posts: 13,880
Re: are we
No sadly not. Recipe is courtesy of Nick Nairn so here goes.
3 large juicy lemons
10oz caster sugar
6 eggs
300ml cream
Make the filling the day before and sit in fridge in a jug. Zest and juice lemons, add sugar and eggs and beat until well mixed and then add cream.
I am sure I don't need to tell you how to make pastry so I won't but find a recipe which will accommodate a 10 inch loose bottomed tin and preferably a sweet pastry which contains an egg. Mary Berry's sweet pastry is my favourite, I can PM the recipe if you want. Bake the pastry blind. Pour filling into case and bake until set, usually around 40 mins. Cool properly. Dust with icing sugar and use a blow torch to melt the sugar. You can buy blow torches inexpensively, mine cost $40 from Kitchen Witch. Chill well. Serve with a raspberry coulis.
3 large juicy lemons
10oz caster sugar
6 eggs
300ml cream
Make the filling the day before and sit in fridge in a jug. Zest and juice lemons, add sugar and eggs and beat until well mixed and then add cream.
I am sure I don't need to tell you how to make pastry so I won't but find a recipe which will accommodate a 10 inch loose bottomed tin and preferably a sweet pastry which contains an egg. Mary Berry's sweet pastry is my favourite, I can PM the recipe if you want. Bake the pastry blind. Pour filling into case and bake until set, usually around 40 mins. Cool properly. Dust with icing sugar and use a blow torch to melt the sugar. You can buy blow torches inexpensively, mine cost $40 from Kitchen Witch. Chill well. Serve with a raspberry coulis.
Thanks for that C. Is MB's pastry recipe with egg yolk and castor sugar?
Jan 11th 2008, 10:42 am
#26
Gutter Gob!!
Joined: Feb 2005
Location: Perth
Posts: 13,098
Re: are we
As soon as I got to the sugar I gagged. I loathe sweet things and I loathe cream, but I wanted the recipe for Nig'. I will make it for him when he's home long enough. Aren't I the perfect wife?
Thanks for that C. Is MB's pastry recipe with egg yolk and castor sugar?
Thanks for that C. Is MB's pastry recipe with egg yolk and castor sugar?
