INGREDIENTS
(for a 20cm pastry case)
Juice and zest of 2 lemons |
2 eggs
1tbs reduced dry white wine
100g sugar
50g butter
Clear glaze
METHOD
Preheat the oven to 150ºC. Whisk the lemon eggs wine and sugar together. Heat almost to the boil stirring to prevent any risk of curdling.
When it starts to thicken like a lemon curd remove from the heat and add the butter.
Pour into the pastry case and bake for 15 minutes. Glaze.
William Hamelin