- Portion size 8 servings
Ingredients
Lemon Filling:
Method
Preheat oven to 350°F.
In food processor, combine flour with sugar; using on/off motion, cut in butter until mixture resembles coarse meal.
Combine egg, orange rind and juice, add all at once to flour mixture and mix just until ball forms. Wrap and refrigerate for 20 minutes.
Press pastry into greased 11-inch (28 cm) flan pan; place on baking sheet. Line with foil or parchment paper. Fill with pie weights or dried beans. Bake in oven for about 20 minutes or until centre is set. Remove weights and foil.
Lemon Filling: Meanwhile, in bowl, whisk eggs with all but 1 tablespoon (15 mL) of sugar; whisk in cream, lemon rind and juice and vanilla until smooth. Pour into pie shell. Bake for 30 minutes. Let cool.
Sprinkle with remaining sugar. Cover edge with foil; broil for about 3 minutes or until sugar is dark brown. Let cool on rack.
