Method

• 1.
  Preheat the oven to 180°C. Line a baking tray with baking paper.
• 2.
  Place the lemon zest and juice, sugar, cornflour, beaten eggs and 2 egg yolks in a saucepan over medium heat. Cook, whisking constantly, for 10 minutes or until smooth and thick. Remove from the heat and whisk in the butter. Leave to cool.

• 3.
  Meanwhile, lightly flour a work surface and roll out the pastry to a 24cm x 34cm rectangle. Trim a 2cm-strip from each side of the pastry sheet (leaving a 20cm x 30cm rectangle) reserving the strips.
• 4.
  Brush the pastry sheet and strips with the remaining egg yolk. Arrange strips around the edge of the pastry sheet, trimming the edges to form a neat frame. Prick pastry sheet with a fork and sprinkle lightly with sugar. Transfer to the lined tray and bake for 15-20 minutes until golden.
• 5.
  Leave to cool, then press down the centre of the pastry and fill the shell with the lemon curd. Serve topped with berries and creme fraiche, if desired.