LEMON PIE WITH BRULEE TOP
Flan case
500 g plain flour
250 g butter – diced
grated zest of 1 lemon
grains from 1 vanilla pod
1 1/2 eggs
50 g sieved icing sugar to dust
Sieve flour and icing sugar and work in the butter with fingers. Make well in flour mixture and add lemon zest and vanilla grains. Beat the eggs and add to the well. Knead mixture with fingers then wrap in clingfilm and leave to rest for 30 minutes in the refrigerator.
Pre-heat oven to 180C. Grease either a flan ring or baking sheet, dust with flour.
Roll out the pastry on a lightly floured surface to a size just large enough to fill the flan ring or tin to be used. Fold the dough into it. Gently ease the dough into the corners of the tin, ensuring a good 1cm overhang. Do not cut this off. Line flan with baking paper, weigh down with baking beans to ensure that the sides as well as the base are weighted. This helps to give a good finished flan shape. Bake for 10 min, remove beans and paper and trim the overhang from the flan. Return the flan to the oven for a further 10 minutes.
Lemon Filling
9 eggs
400 g caster sugar
5 lemons (zest of 2 and juice of all 5)
250 ml double cream
Whisk the eggs and sugar with the lemon zest. Stir in the lemon juice and then fold in the cream. Remove any froth from the top of the mixture (I didn’t bother).
To assemble
Reduce the oven to 120 C. Pour cold filling into the hot pastry (this ensures that the pastry case will be sealed and hold the filling) and bake for 30 minutes.
As soon as it comes out of the oven, sieve 50 g icing sugar over the tart and flash briefly under very hot grill or with blow torch to caramelize the sugar. (8 servings) Very good as is, even better served with cream.
Nota:
Ek was Saterdag by Marco Pierre White se demo by die Good Food and Wine show en het sy boek gekoop met bietjie biografie, resepte en stukkies geskryf deur ander chefs. Ek is nie ‘n bakker nie, maar kon nie wag om sy Lemon Pie met Brulee top te maak nie. Dit is droom lekker.
Recipe – Marco Pierre White
Photos -Petro Borchard
