Light lemon tart

Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.

Place the pastry case in the foil onto a baking sheet.

Mix the condensed milk with the egg yolks and then add the lemon zest and juice (it should thicken). Pour the mixture into the pastry base. Bake for 20 minutes. Remove from the oven and allow to cool. Then chill well for atleast 1 hour.

Serve in slices with raspberries and half fat crème fraîche if you like!