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 available from Amazon now.