Eating In

Pastry

Making pastry is a bit of an art. If you think you may not have it, or don’t have time, you can always buy it ready frozen!

6oz self-raising flour
2oz oats
6 oz soft butter broken into walnut sized pieces
2oz icing sugar
finely grated rind of one oranges
2 egg yolks, lightly beaten

Sieve the flour into the bowl and mix in the oats. Add the butter and combine with the flour as lightly as possible. Fold in the icing sugar and the orange rind. Drizzle the lightly beaten egg over the mixture and form a dough. (If too dry, add a little orange juice). Wrap the dough in foil and leave overnight to chill. The next day, allow the pastry to return to room temperature before rolling out and lining a 10”/25cm loose-bottomed flan tin. Then put it back in the fridge for at least 30 minutes while you preheat the oven to 160°/Gas 3 bake the case blind for 30-35 minutes.

Filling

2 lemons quartered
½ pint dry white wine
8oz sugar
3 eggs

Preheat the oven to 180°/Gas 4. Poach the lemons in the white wine with the sugar for 15 minutes. Remove the pips and put the lemons in your food processor along with the syrupy wine mixture. Whiz at top speed and add the eggs one at a time to blend thoroughly. Pour the lemon custard through a coarse sieve into the blind baked pastry case and bake in the preheated oven for about 30 minutes.