Ingredients

• 500g pkt ready-made shortcrust pastry
• 2 large barn eggs
• 2 egg yolks
• 3 unwaxed lemons, finely grated zest and juice
• 115g (4oz) caster sugar
• 142ml tub double cream
•   icing sugar, for dusting
•   raspberries, to decorate
•   shredded lemon zest, to decorate

Method

1. Line a 20cm (8in) diameter round, deep, loose-based tin with pastry. Prick base with a fork. Chill for 20 mins.
2. Preheat oven to 200°C/400°F/gas mark 6. Line tin with greaseproof paper and baking beans, then bake for 15 mins. Remove beans and paper. Bake for 10 mins until base is crisp.
3. Reduce oven to 160°C/325°F/gas mark 3. Whisk eggs, yolks, lemon zest and juice, sugar and cream until well combined. Pour into pastry case. Bake for 20-25 mins until just set, but still wobbly in the middle; cool. Remove from tin. Dust with icing sugar and decorate with berries and lemon zest.

Notes