Heya,
So over the weekend i’ve been relaxing with my lovely fiancee and of course, experimenting with baking gluten free. So here is a recipe i’d like you to try- was posted on the Genius Gluten Free facebook page because it looked scrumptious (and it was :p).
The pastry was pre made Genius Shortcrust pastry (found in the frozen section of most big supermarkets), or of course you can make your own- see http://www.dovesfarm.co.uk/recipes/gluten-free-pastry/.
For the filling i used:
4 eggs
1 lemons worth of zest
4 lemons (Juice)
125g caster sugar
150ml double cream
Oven on to 180 degrees fan.
Blind bake your pastry -
Roll out your pastry about the thickness of just under a 1 pound coin (too thick and you’ll find when blind baking that your edges of the pie crust will begin to brown quickly, so it needs to be a bit thinner to enable your pie to not burn and to not leave the bottom half uncooked) Place baking sheet of paper over your pastry and fill with dried beans/rice, put in the oven for 10 mins. Remove the baking sheet and beans and return to the oven until the bottom has browned slightly.
For the filling:
Put the oven down to 160 degrees fan.
You put the zest, sugar and eggs into a bowl and beat it until there are no bits of egg left but a nice smooth sugary mixture.
Pour in the lemon juice and stir in.
Pour in the cream and whisk until smooth.
If the mixture is frothy on top, remove the froth with a spoon (the less air the better, it will set more evenly this way)
Put the filling into the pastry and into the oven for 25-30 mins.
(I always cook the filling from cold because of convenience but a little tip from Raymond Blanc is to heat up the mixture in a pan only slightly before putting into the oven -it will allow it to cook evenly and quicker, also enabling the tart crust to not brown as much. But this is purely if you are a perfectionist.)
Remove from oven when set, but slightly wobbly- it will continue to cook out of the oven as it cools.
EAT warm or cold with cream or creme fraiche
Yummy
