We’ve swirled in some frozen summer berries to liven up this tangy lemon filling.

Shortcut – use a ready prepared pastry case






2 large eggs

4 large egg yolks

200g caster sugar

150ml double cream

3 lemons, grated zest and juice

3tbsp  thickening granules

250g frozen mixed berries

205g prepared sweet pastry case (we used Waitrose)

crème fraiche to serve



1 Heat oven to 180C, Gas 4. Put the eggs, egg yolks, 175g caster sugar, cream, lemon zest, juice and thickening granules into a bowl, resting over a pan of simmering water. Heat gently, stirring until thickened and smooth.

2 Put the berries into a pan with remaining 25g sugar, cook for 5 mins to soften. Spoon out and reserve some red and blackcurrants for decoration. Mash the rest of the berries.

3 Put the pastry case on to a baking sheet and pour in the lemon filling.  Spoon in teaspoonfuls of the berry mixture, at intervals.  Swirl into lemon mixture, using the back of a teaspoon.

4 Pop the tart in the oven for 15 mins, to firm up.  Serve decorated with reserved currants and crème fraiche.

Per serving; 391 cals, 22g fat (10g sat fat) 45g carbs