This is a slightly lighter version of the original, but no less delicious.
Ingredients
Serves: approx 8
Prep time: approx 2.5 hours plus cooling time
Pastry:
- Zest of 1 lemon
- 50g unsalted butter, diced
- 140g plain flour, sifted
- 1 tbsp icing sugar, sifted
- 1 tbsp rapeseed oil
- 1 large egg yolk
- Couple of tsp cold water to bring the dough together
Filling:
- 3 free range eggs plus 2 egg whites, beaten together
- 140g icing sugar, sifted plus extra for dusting
- 2 tbsp lemon zest
- 150 ml lemon juice
- 250 ml low fat creme fraiche
Method
1. Preheat the oven to 170C fan (190C, no fan).
2. Rub the butter and flour together to form breadcrumbs.
3. Stir in the icing sugar, then make a well in the centre and stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together.
4. Gather into a ball and chill for 30 minutes.
5. Remove and place on a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin.
6. Press the pastry into the flutes.
7. Lightly prick the pastry base with a fork, then chill for about 10 mins.
8. Whilst the pastry chills make some of the filling.
9. Sift the icing sugar into a bowl, then gradually beat in the eggs.
10. Stir in the lemon zest and the juice. Leave to stand to allow the lemon flavour to develop.
11. Sit the chilled pastry case on a baking sheet.
12. Line with baking parchment and baking beans and bake blind for 20 mins until well set.
13. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
14. Remove and immediately brush with a little egg white. This will create a seal. Reduce the oven to 130C fan (150C, no fan)
15. Strain the lemon mixture through a sieve.
16. Beat the crème fraîche in a medium bowl until smooth.
17. Transfer to a jug, then carefully pour two thirds into the warm pastry case.
18. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in.
19. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hour, then serve with a light dusting of icing sugar.
20. Best eaten on the day you make it with some extra whipped Creme fraiche and some nice seasonal berries.
