For the base
- 1 1/2 Cups Plain Flour
- 1/4 Cup Self Raising Flour
- Pinch Salt
- 1/2 cup Icing Mixture
- 100g Butter
- 1 Egg
For the Filling
1/2 Cup Lemon Juice (about 2 lemons)
1/4 Cup Lime Juice (about 2 limes)
1 Cup Caster Sugar
2/3 Cup Thickened Cream
5 Eggs, lightly beaten
- Preheat over to 180 degrees celcius. (160 fan forced). Grease a 25cm fluted, loose-based flan tin
Place flours, salt, icing mixture & butter in a food processor and process until it looks like breadcrumbs. Add the egg and process again until the dough comes together in a ball. Add a little water if necessary. Wrap in plastic wrap and put it in the fridge for 15 minutes.
Remove the pastry from the fridge and roll out to about 5mm thick. Place the pastry into the flan tin. Don't worry if it breaks during the process - you can patch as you go if necessary.
Put a sheet of baking paper into the flan tin and fill with baking weights or rice. Bake in the oven for 10 minutes. Remove the baking paper and weights and bake for a further 10 minutes or until lightly golden brown.
Combine the lemon and lime juice, sugar and cream in a bowl. Whisk in the beaten eggs a bit at a time until it is mixed. Strain the mixture into the pastry case and bake for 25 minutes or until set. Serve either a room temperature or refrigerated.