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Instructions |
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roll out pastry to a thickness of two 2pence pieces and put in a tray, prick with a fork. cover in greaseproof paper and put baking beads in the base and cook at 190c for 20 mins.
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zest and juice 5 lemons and place in a bowl, add 9 whole eggs and 1 yolk, sugar and cream. place the bowl over a pan of hot water and stir until the mixture resembles warm custard.
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starin the mixture to remove the lemon zest and pour the mixture over the base.
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preheat the oven to 120c, keep checking the temperature of the filling. once it hits 70c its ready. take out and leave to cool.
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Originally Submitted
6/6/2013
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