Ingredients

Method

for the base:
• 80 g cornflakes, crushed
• 200 g butter
• 2 T sugar
for the filling:
• 8 free-range eggs
• 1 cup cream, plus 2 T 
• 3 lemons, zested and juiced 
• 215 g sugar

Method

Ingredients

1. Preheat the oven to 180°C and grease a 23 cm quiche dish.
2. To make the base, combine all the ingredients, press into the dish and bake for 5 minutes. Allow to cool.
3. To make the filling, whisk together all the ingredients, pour over the base and bake for 25 minutes.
4. Allow to set for 1 hour before serving.

Find more sweet tart recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom