Ready rolled short crust pastry (or use a shop bought sweet short crust pastry case to make it really easy).
4 medium eggs
8 oz caster sugar
284 ml pot double cream (extra thick is best)
Icing sugar (for dusting on the top if you’re posh)
Line a 101/2 inch tin with the pastry (a loose bottom tin is best) prick the base with a fork and bake blind for 15 minutes.
Put the eggs, caster sugar, zest from two of the lemons and the juice from all three lemons into a processor or liquidiser for a couple of minutes. Add cream and blend for a further half a minute or so.
Pour into the prepared and cooked pastry case and cook for 45 minutes at 180 degrees centigrade and or until it has set. This is when it wobbles a bit when you poke it gently and has just a hint of brown on the top.
At this point you can serve it, allow it to cool or put it in the freezer but it is at it’s best served cold.
How can anything so simple to make taste so wonderful.
I haven’t bothered with the icing sugar. In all honesty you can glaze the top with lemon flavoured gelatine or do as we do and just take a large curl of lemon zest from the third lemon as decoration.
Serve with a glass or two of Muscadet de Village and think you’ve gone to heaven.