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Ipswich Lemon Pie(English)

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Submitted by kennethfunny1

YIELD

1 pie

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

8 231.2
OUNCES ML/G SHORTCRUST PASTRY *
1 1
X X LEMON JUICE
and grated rind from 1 lemon *
2 57.8
OUNCES ML/G BUTTER
4 4
LARGE LARGE EGGS
beaten

Directions

Set oven to 400/F or Mark 6.

Line a 7 inch flan dish with the pastry.

Put the lemon rind and juice, butter and sugar into a saucepan and heat gently until the sugar has completely dissolved, stirring as little as possible.

Allow the mixture to cool completely, then strain the beaten eggs into it and stir gently until combined.

Pour the mixture into the pastry case, and brush the edges of the pie with milk to glaze.

Cook for 10 minutes, then reduce the oven temperature to 350/F or Mark 4 for a further 15 to 20 minutes until the filling is set and the pastry lightly golden.

Serve hot or cold with cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 171 86% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 151mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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