Serves 8

Equipment: 25cm (10 inch) loose based flan tin (1½ inch/25mm deep).

For the pastry:

250g (9oz) plain flour

25g (1oz) icing sugar

110g (4oz) cold butter

1 egg plus 1 egg yolk

For the filling:

2 lemons

3 eggs

275ml (½ pint) double cream

110g (4oz) caster sugar

  • To make the pastry, put the flour, icing sugar and cold butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and egg yolk and mix until the mixture comes together. Allow to rest a little in the fridge. Preheat the oven to 180C (350F, Gas mark 4). Roll out the pastry and line the tin. Prick the base, line it with parchment paper and scatter with dry beans or ceramic equivalent. Bake blind for about 15 minutes and remove from the oven. Grate the zest from the lemons very finely and squeeze the juice. Place these in a bowl with the eggs and the sugar. Mix together then slowly add the cream. Transfer to a jug. Reduce the heat of the oven to 170C (325F, Gas mark 3). Put the pastry case in the oven and then carefully pour the lemon cream into the pastry case – this avoids moving the case when full. Bake until the filling is set, about 20-30 minutes. Serve warm or cold, dust with icing sugar and serve with fresh raspberries or strawberries.