Serves 8

This is not difficult to make and lasts well for a couple of days. Both sharp and sweet, it smacks you in the mouth with tanginess. Try it with crème fraîche: its slightly sour taste complements this tart beautifully.

Pastry (see related links)
125g/4oz caster sugar
The zest and juice of 2 lemons
5 organic, free-range egg yolks
175g/6oz cold butter, cut into smallish cubes

Preheat the oven to 200C/400F/Gas6. Place the sugar, lemon juice and egg yolks into a saucepan over a medium heat.

Stir until the mixture is thick enough to coat the back of a wooden spoon.

Add the butter cube by cube, stirring all the while, allowing all the butter to melt and the curd to thicken slightly.

Pour the mixture into the prepared tart base and place on the middle shelf of the oven.

Leave for 10 minutes then remove from the oven and place on a wire rack to cool to room temperature.

Serve with crème fraîche or, if you prefer, thick Jersey cream.