Roll out a pack of all butter shortcrust pasty and line a 22” fluted loose bottomed pie tin prick the base all over with a fork ( don’t cut the sides too short yet) chill in the fridge for 1/2hr then line with baking paper fill with baking beans and bake in a hot oven 220c for 15 mins, remove baking paper and beans and bake for a further 5-8 mins til golden all over. gently roll a rolling pin over the top of the crust to break off the excess pastry neatly, Then cool.
in a bowl mix 200g Creme Fraiche with 150g Greek yoghurt 1/2 can of ambrosia custard 3 tbls good quality lemon curd 3 drops vanilla extract, the zest of 1/2 lemon and 1tbsp limoncello. Mix well then gently crumble in 2 bought meringue nests, fold into the cream filling then pour into the cooled pastry case. decorate with fresh hulled strawberries blueberries and raspberries and more crumbled meringue.
finally sprinkle a little icing sugar and lemon zest and some melted chocolate or fudge sauce..
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