By Lucy Madden
This pie has a good lemony flavour and a slightly sponge-like consistency. Serve it straight from the oven with cream.
Line a 6-inch flan tin with the pastry and bake blind at gas mark 7/425°F/220°C for 10 minutes.
Cream the butter and sugar until light and fluffy and then stir in the potatoes, lemon rind and eggs. Blend well. Pour into the pastry case and bake at gas mark 4/350°F/180°C for 30 minutes.