One is tempted to simply surrender to the enticing texture of the lemon custard filling as it mimics the silky mouth feel of our Late Harvest Riesling. Uncomplicated ingredients yield a stunning match to this special wine.
Yield: 12 portions
Short Pastry
1 cup butter
¾ cup fine granulated sugar
2 eggs, beaten
1 vanilla bean
or 1 tsp vanilla essence
2 cups flour
pinch of salt
Filling
9 eggs
1¾ cups fine granulated sugar
5 lemons (zest of 2, juice of all 5)
1 cup cream
Method:
To make Short Pastry beat together butter, salt and sugar until smooth. Add one at a time and continue to beat. Split vanilla bean and scrape seeds into butter & egg mix. Slowly add flour until incorporated. Dough should look and feel smooth. Wrap in plastic and set aside.
To prepare Filling whisk together eggs, sugar and lemon zest. Stir in lemon juice, then cream. Strain through a fine sieve and set aside.
Roll out pastry to 1/8" thickness. Carefully lift and place in a 12" flan ring. Fill any holes with extra pastry. Cover the dough with greaseproof paper and fill with uncooked rice then put into fridge for 20 minutes to chill. Remove from fridge and place in a 350° oven for 15 minutes. Remove from oven and discard the paper and rice. Put the shell back into oven and continue to bake until golden. Turn oven down to 250°. Brush shell with a little beaten egg and bake for 3 minutes to set. Carefully pour in the lemon custard to completely fill shell and bake for 40 minutes. Edges will be set while the centre will look like jelly when the pan is moved. Place in fridge and chill well.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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