I've finally got around to trying the recipe on the cover of the September 2012 issue of Delicious magazine (which is why I bought it). So this is what Rick Stein's version looks like.
And here's mine:
I still have to work on my pastry; I find it really hard to roll it out thinly enough. However the filling was absolutely delicious with just the perfect balance between tart and sweet, (it contains the juice of three lemons and one lime) and it was very simple to make. This has become my new favourite lemony dessert.
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