Dust a clean work surface with icing sugar, then unroll the puff pastry, discarding the paper.

Dust the pastry with icing sugar and finely grate over the zest of 2 lemons, then roll it tightly back up and slice into 1cm discs.

Rub a 24cm non-stick ovenproof frying pan with olive oil, then distribute the pastry discs around the sides and base, pressing them together really well to create one piece of pastry.

Bake on the bottom of the oven for 20 minutes, or until lightly golden.

Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml).

Whisk in the icing sugar and eggs, then place the bowl over a pan of simmering water on a medium heat.

Whisk continuously for around 10 minutes, or until thickened, then remove from the heat.

Pour the lemon curd into the pastry case, then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark).

Serve at room temperature, with a few fresh raspberries scattered on top and the rest on the side.