Lemon Pie

Serves 6 adults

Pastry Case

125g butter (cold/diced)

250g plain flour

80g caster sugar

3 egg yolks

cold water to add slowly

1. Have a 10 inch fluted flan tin ready & heat the oven to 180C

2. Add the diced butter into the flour & rub in until encorporated. Add the sugar.

3. Add the egg yolks and mix. Use some cold water to bring together to a dough.

4. Roll out on a floured surface and transfer to the fluted tin. Use a wooden spoon handle, to press the pastry into the ridges.

5. Prick the pastry with a fork & blind-bake for 8-10 minutes until brown

6. Remove & set aside to cool

7. Make the curd by measuring everything into a microwaveable bowl & mix.

8. Heat in the micro on high for 1 minute at a time stirring in between until thick and smooth.

9. Pour into the pastry case & put in the fridge until cold and set

10. Whip the double cream with icing sugar and spread over the top of the pie

11. Slice & serve!

Lemon Curd

8 egg yolks

100g caster sugar

120ml lemon juice

90g cold butter diced

Topping

250ml double cream

1tbsp icing sugar