Lemon Quiche

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
3. 3
   Juice all the lemons including the zested one and strain.
4. 4
   With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
5. 5
   Bake for 25 to 35 minutes until puffed and set.
6. 6
   To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.
7. 7
   until candied. When cool arrange on top.
8. 8
   Enjoy.