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.