| 1. |
Preheat the oven to 350°F. Line a quiche dish or deep 9" pie plate with the pastry crust.
Cover with soup peas, or prick the bottom of the crust with a fork. Bake for 15 to 20 minutes;
remove the peas and set the baked crust aside.
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| 2. |
Remove the zest from the lemons, and cut into fine strips. Place these in a pan with the juice
from the lemons; stir in the eggs, sugar, milk, cream and butter. Stir over low heat, and add
the cornstarch and flour dissolved in a little water; cook until the lemon mixture thickens.
Pour into the baked pie crust and cool. Just before serving sprinkle the surface with the maple
sugar and place under the broiler to lightly caramelize the top.
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