Ipswich Lemon Pie
8 oz Shortcrust pastry
Grated rind & juice -of a lemon
2 oz Butter
4 Eggs beaten
Set oven to 400/F or Mark 6. Line a 7 inch flan
dish with the pastry. Put the lemon rind and juice,
butter and sugar into a saucepan and heat gently
until the sugar has completely dissolved, stirring
as little as possible. Allow the mixture to cool
completely, then strain the beaten eggs into it
and stir gently until combined. Pour the mixture
into the pastry case, and brush the edges of the
pie with milk to glaze. Cook for 10 mins, then
reduce the oven temperature to 350/F or
Mark 4 for a further 15 to 20 mins until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.
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