A very tasty and easy dessert using some of the gorgeous lemons that are dripping off the tree at the moment, but you could also substitute oranges or limes.

• 1 pack of store bought sweet short crust pastry
• 1 ¾ cups of sugar
• 4 eggs
• ½ cup fresh lemon juice
• 3 tablespoons of lemon zest
• 2 tbsp melted butter
• 2 tsp vanilla extract
• ¼ tsp salt
• 1 cup sour cream

Preheat the oven to 180 C. Roll out the pie crust and press this into a large greased pie dish. Prick the base and sides of the crust with a fork and par-bake for 10 minutes.

While the crust is baking, put the sugar and eggs into the food processor and whizz on high. Reduce speed and add the lemon juice in a steady stream. Add in the rest of the ingredients and blend again.

Pour the mixture in the par-baked tart shell and cook for another 35 mins or until it is set.

Cool and enjoy with icecream and fresh berries.

• ½ rock melon
• 1 avocado
• 2 Tbsp lemon juice
• 1 fresh chilli
• ¼ c fresh mint and corriander

Chop up the flesh of the rock melon, chilli and avocado and combine with the chopped herbs and lemon juice. Mix and refrigerate for about an hour before serving.