We’ve got a tasty dessert for you as this week’s Bake of the Week.
This recipe comes from Rosemary Shrager’s Cookery Course by Rosemary Shrager, published by BBC Books, priced £20.
23cm pastry case, baked blind
icing sugar, for dusting
mint leaves, to decorate For the lemon pâtissière
2 tbsp lemon juice
60g golden caster sugar
25g unsalted butter
First, make the lemon pâtissière. Beat the eggs in a large bowl. Put the lemon juice in a pan with the sugar, place over a low heat to just dissolve the sugar, then bring to the boil. Take the pan off the heat and beat in the butter, then whisk this mixture into the bowl with the eggs.
Pour everything back into the pan, place the pan over a low heat and, very slowly, bring everything to a simmer, whisking all the time. Pour the mixture into a bowl and cover with cling film, making sure the film touches the mixture so condensation cannot form. Set aside to cool.
Fill the pastry case with the lemon pâtissière and arrange the soft fruit on top. Scatter with mint leaves, if using, and dust with icing sugar.