Simon Rimmer served up a delicious lemon shaker pie with creme fraiche on Sunday Brunch.
The ingredients pastry are: 300g flour, 1500g butter, 2 tbsp caster sugar, 1 egg and Splash of cold water.
For the filling: 2 unwaxed lemons (400g total weight), 400g sugar, 4 eggs, Pinch salt and 1 yolk.
Serve with creme fraiche.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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