Pre-heat oven to 200°c fan 180°c – 400°f – Reg 6

1. Lightly grease a 9“ circular loose bottom tray, roll our pastry and line tine and chill in fridge for approx. 30 .

2. Line case with greaseproof paper add beans and bake blind for 15 mins, take out beans and paper and bake for a further 5 mins (no soggy bottoms!)

3. Reduce oven temp to 180°c fan 160°-350°f – Reg 4

4. Beat eggs, whisk in lemon curd, lemon zest & juice once all mixed add crème fraÎche until smooth

5. Put mixture in case and cook for 25 mins until centre is still wobbly when you shake the tin.

6. Let cool then sprinkle with icing sugar and brûlée the top

7. Either with a blow torch of put under hot grill, for this cover pastry with some foil so it doesn’t burn.

8. Chill and serve with some fresh berries and cream

This is a great dessert to make in advance and keep in fridge, get out in advance and serve at room temperature, I would brûlée at this stage rather than before you put in fridge.