Save to your scrapbook
Lemon chess pie with clotted cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 8 - 10
220g unsalted butter, 110g cubed and chilled
220g plain flour, plus 3 tbsp
5 large eggs
300g granulated sugar
2 Sorrento lemons, zest of 1, juice of both
clotted cream, to serve
1. In a large bowl, rub the cubed butter into 220g flour with a pinch of fine salt until it resembles fine breadcrumbs. Add 3-4 tbsp cold water; draw together with a palette knife. When it starts to clump, bring together with your hands; add a sprinkle of water to any dry patches. Knead lightly into a disc, cover and chill for at least 20 minutes.
2. Roll the pastry to 0.3cm thick; use to line a 22cm pie or deep tart tin. Cut away the excess, prick it all over with a fork, then freeze for 10 minutes or chill for 30 minutes. Preheat the oven to 220˚C, gas mark 7. Line the pastry with baking parchment and fill with baking beans; bake for 15 minutes. Remove the parchment and beans; bake for
10 minutes, until the pastry looks dry and is starting to turn golden. If it browns too fast, cover with foil. Melt the remaining 110g butter over a low heat; set aside to cool a little.
3. Meanwhile, whisk together the eggs, sugar, lemon zest and juice, melted butter, 3 tbsp flour and a pinch of salt. When the pastry case is ready, pour in the egg mixture straight away; return to the oven. Reduce the heat to 180˚C, gas mark 4; bake for 35-45 minutes, until set at the edge but a little wobbly in the middle. Cover with foil if it browns too quickly. Cool for at least 2 hours, until at room temperature, then serve with the cream.
Typical values per serving:
Per serving (8, including clotted cream)
This recipe was first published in March 2021.