ASDA part of the Wal-Mart family

• 125g granulated sugar
• 2-3 Asda Unwaxed Lemons, depending on size
• 350g readymade shortcrust pastry
• Flour for rolling out
• 4 large eggs
• 150g caster sugar
• Grated zest 2 unwaxed lemons
• 125ml lemon juice, freshly squeezed
• 142ml carton Asda Double Cream

1 Put the granulated sugar in a pan with 200ml water and heat slowly, stirring occasionally, until the sugar has completely dissolved. Slice the lemons, add them to the pan and simmer, uncovered, for 20 minutes. Turn into a bowl and set aside.

2 Preheat oven to 200C/180C Fan/Gas 6. Roll out the pastry on a floured surface and use to line a 20cm flan tin or round cake tin, about 4cm deep. Prick the base and, if you have time, chill in fridge for 30 minutes. Line the pastry case with baking paper and weigh it down with either baking beans or rice. Put on a baking tray and bake for 10 minutes. Remove the paper and return to the oven for another 5 minutes. Reduce temperature to 180C/160C Fan/Gas 4.

3 Put the eggs and caster sugar in a bowl and whisk until evenly mixed – make sure you don’t over-whisk, though, as you don’t want to get too much air in the mixture. Add the lemon zest and juice and whisk in. Add the cream and whisk again until evenly blended.

4 Pour into the pastry case, standing on a baking tray, and cook in the oven for about 30 minutes or until the mixture is just set in the middle.

5 Leave to cool for at least 30 minutes and serve just warm or cool decorated with the glazed lemon slices.