Method

• Pastry   Soften the butter (to soft but not melted)
• Using a large mixing bowl (much bigger than you think), beat the butter and sugar using a wooden spoon until it is creamy, this should not take long, perhaps 1½ minutes
• Add the egg, vanilla and zest and mix, until well stirred in
• Finally add the flour, and mix to a paste
• As soon as it comes free of the sides stop mixing (or you will make it tough) Wrap in cling film then cool in the fridge for at least 30 minutes
• Try and keep it cool as you work
• Filling Roll out 3/5 of the pastry and lay in the bottom of a pleasing pie dish (I like metal ones)
• Then put it in the fridge
• Mix the fillings ingredients
• Roll out the remaining pastry
• Add the filling to the shell and cover with the second piece of pastry
• Make a few holes in the top so that steam can get out
• Cook at 180°C until mixture is set and pastry golden
• (Mum didn't say how long but check from 30 minutes on)