Ready Rolled Shortcrust Pastry Sheets
2 tablespoons, level
1 medium, finely grated zest and juice of
Egg, whole, raw
2 medium, raw, beaten
Fat Free Natural Fromage Frais
15 g, for sprinkling
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Roll out the pastry on a lightly floured surface and use to line a 20cm (8 inch) flan tin. Line with foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes. Cool for a few minutes.
- Reduce the oven temperature to Gas Mark 4/180°C/fan oven 160°C.
- Meanwhile, make the filling. Blend the cornflour with the water in a non-stick saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens. Remove from the heat and add the sugar. Cool slightly.
- Stir the eggs into the lemon mixture, followed by the fromage frais. Pour over the base and return to the oven to bake for 20-25 minutes, until set. Cool completely, then serve, sprinkled with icing sugar.