IF you're planning a relaxing Bank Holiday weekend, here's a delicious sweet to enjoy with a glass of wine.

Celebrity chef Nigel Smith, of the Feilden's Arms, Mellor Brook, continues his selection of mouthwatering dishes with a tempting tart made with freshly-squeezed lemons.

Ingredients:

9 eggs

12 oz sugar

Juice of 5 lemons

250ml double cream

Sweet pastry, either home-made or bought

Method

WARM the cream and lemon juice in a pan -- do not boil. Cream the sugar and eggs together. Pour in the warm cream and whisk together. Leave to one side.

Line the pastry into a dish and bake blind, using lentils or any pulse vegetable on top of greaseproof paper. When the pastry is cooked remove and allow to cool. Pour in lemon mixture and bake in a warm oven, gas mark 4, 150C, for half an hour.

Allow to cool, dust with icing sugar and place under a warm grill to glaze.

Serve with clotted cream or fresh raspberries.

Nigel recommends a glass of Portal del Alto, a Chilean dessert wine, to accompany the sweet.