Ingredients
1 x 20cm shop bought sweet pastry case
3 large eggs
75g castor sugar
200g creme fraiche
2 lemons, zest and juice
Icing sugar to dust
Method
Set oven to 170c fan/gas 3.
Beat eggs, add creme fraiche, sugar, lemon zest and juice.
Mix until smooth
Bake for 25-30 mins, until wobbly in the middle.
Cool, then chill well. Dust with icing sugar
Serve with cream and raspberries
Author: Ros
Author of What's On and Life In The Kitchen!