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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp. | 2. Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well. | 3. Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar. | 4. Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	300	g		267.0	0.0	59.4	1.5
lemon juice	200			671.0	210.45	10.675	7.32
lemon zest	2		grated	267.0	0.0	59.4	1.5
creme fraiche	8	tablespoons		267.0	0.0	59.4	1.5
caster sugar	160			267.0	0.0	59.4	1.5
egg	7		beaten	500.5	2.52	43.96	33.285
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.