Lemon Blueberry Soufra by Lori Force (The Tickled Apron)

Sans Souci

Homesteading on 25 acres in Tasmania Australia

A winner at the table , a delicious sweet cream custard pie with a crunch. Perfect summer dessert.

Filo dough (1 roll)

120g butter

subheading: CUSTARD:

5 eggs

2 cups of heavy whipping cream

⅔ cup sugar

zest of 2 lemons

10 drops orange extract

150g fresh blueberries (about a cup)

powdered sugar for decoration

Oven at 180C.

subheading: Filo:

When prepping the filo put one sheet down, brush it with melted butter & cover with a second filo sheet. Then fold it with a crumple technique & roll it. Place in centre of 9” tin.

Repeat with two more sheets, roll around the first filo roll. Continue buttering one sheet of filo, adding a 2nd sheet, scrunching up & rolling onto the tin until the pan is filled.

The first bake is only 15 minutes.

subheading: Custard:

Sprinkle blueberries evenly over baked filo. Mix the custard ingredients together & ladle over the filo.

The second bake with all the custard filling is for 30 minutes.

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