41.   The lemon rind adds a note of acidity and bitterness and it is finished with the earthiness of a touch of olive paste.

42.   The lemon rind can be grated for zest.

43.   Then stir in the butter and the lemon rind and juice and pour into a nine-inch pie pan lined with pastry dough.

44.   Transfer the custard to a bowl and stir in the lemon rind.

45.   Twist of lemon rind.

46.   Whisk in the lemon rind and juice.

47.   Beat in lemon rind.

48.   Stir in the carrot, raisins and lemon rind.