This shortbread-style pastry can be pressed straight into the tin, no need to roll out or blind bake as the base will crisp with the help of the preheated baking sheet.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
384
Ingredients
FOR THE PASTRY
150 g plain flour
100 g unsalted butter, chilled and cubed
25 g caster sugar
1 Tbsp. poppy seeds
FOR THE FILLING
Finely grated zest and juice 4 lemons (125ml), keep separate
4 medium eggs
175 g caster sugar
125 ml double cream
Icing sugar to dust
Directions
Step 1For the pastry, in a food processor pulse the flour, butter, sugar and a pinch of fine salt until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips and then mix in the sugar and salt. Briefly pulse/mix in the poppy seeds, followed by 1tbsp ice-cold water until the pastry starts to clump together.
Step 2Tip the pastry into a 20.5cm round loose-bottomed tin. Using your fingers or the back of a spoon firmly press the pastry over the base and 3cm up the sides of the tin, trimming the edges to neaten, if needed. Chill for 30min to firm up.
Step 3Preheat oven to 170°C (150°C fan) mark 3 and put a large baking sheet in to heat up (see intro). For the filling, in a large bowl, whisk the lemon juice, eggs, caster sugar and cream until combined. Pass through a fine sieve into a jug and whisk in the lemon zest.
Step 4Carefully remove the baking sheet from the oven and, working quickly, put the pastry case tin on it and pour in the filling. Return to the oven and bake for 40min, or until the filling is set with just a slight wobble when the tin is gently tapped. Leave to cool completely in the tin.
Step 5Transfer to a serving plate or board, lightly dust with icing sugar and serve in slices.
TO STORE Although best eaten on the day it’s made, any leftovers will keep in the fridge for up to 2 days. Serve chilled.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
