New Zealand lemons are in season and it is hard to turn down a fresh lemon slice.  This slice can be served as dessert as it really is outstanding.

Serves 10-12

Ingredients

140g unsalted butter, at room temperature, roughly diced

270g plain flour, plus extra for dusting

100g icing sugar

A pinch of salt

1 egg, lightly beaten

For the filling

5 eggs

4 egg yolks

375g caster sugar

300ml double cream

250ml lemon juice (about 6 large lemons)

Method

Put the flour, salt and icing sugar into a large mixing bowl, add the butter. Then using your fingertips, rub the butter and flour mixture together until you have something that looks like fine breadcrumbs.

Add the egg and bring the dough together with your hands. Mould in flat round, wrap in clingfilm and leave to rest in the fridge for at least half an hour.

Preheat the oven to 200C. Line a deep sided square of rectangle (25-30cm) tin with the pastry and blind bake for about 15 minutes or until firm. Remove from the oven and set aside to cool slightly.

Meanwhile, put the filling ingredients into a large bowl and whisk together with a balloon whisk. Set it aside to settle the bubbles and let the flavours mingle (15 minutes).

Reduce the oven again to 140C. Pour the mixture into the pastry case, then put the slice tin on a baking sheet and bake in the preheated oven for 40 minutes to 50 minutes or until the lemon mix is set around outside but has a slight wobble in the centre.  This is done so remove at once and allow to cool.

Cut when cool.