Marion Stroud - Lemon Flan

Lemon Flan Serves 8-10
8 oz of digestive biscuits – [inexpensive are fine for this]
4 oz margarine or butter melted [or enough to make them stick together!]
½ pt of double cream [I usually use whipping or double]
12 oz tin of Carnation Light condensed milk
4 large lemons – juice and rind
Crush biscuits and stir into melted margarine. Press into a 9 inch flan dish and chill. Mix cream with condensed milk in large mixing bowl. Pour in lemon juice slowly, whisking all the time with an electric whisk until it thicken. Add zest from the lemons. Pour onto base and chill for several hours. It’s said to freeze well although I’ve never tried it

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