Ingredients:

375g pack SAXBY'S DESSERT SHORTCRUSTPASTRY
2 lemons, zest and juice
3 tbsp elderflower cordial
225g(8oz) caster sugar
4 tbsp Crème fraiche
5 eggs, beaten

Method:

Preheat the oven to Gas Mark 6, 200'C, 400'F. On a lightly floured surface roll out the pastry and use to line a 23cm (9 inch) fluted flan tin. Chill for 10 minutes. Bake the pastry blind. Remove and allow to cool. Lower the oven temperature to Gas Mark 4. 180'C, 350'F. Mix all the remaining ingredients thoroughly together and pour into the pastry case. Bake in the oven for 25 minutes until the tart is set. Remove and cool on a wire rack. Serves 6-8.

TO BAKE BLIND: On a baking sheet, line the pastry with baking parchment weighed down with baking beans. Bake for 10 minutes then remove the paper and beans. Return to the oven for 5 minutes until lightly browned. These times apply to 9 inch pastry cases only.

FOR BEST RESULTS: Roll out the pastry and line a flan tin or place on a baking sheet, according to your recipe. Chill for approximately 20 minutes before baking.