Lovely lemons!
Had some friends over for lunch today and made my favourite party pudding - chilled lemon flan. It's sooo easy to make but tastes lush. The recipes from an old copy of the Hamlyn All Colour Cookbook that my mum won for being Head of Choir at school! Ha, just looked - published in 1970! Anyway, it's a dinner party staple seeing as you can make it the day before and it doesn't take long (apart from the chilling bit).
Chilled lemon flan
For the flan case:
4oz (it's an old book remember! or 115g ish) digestive biscuits
2oz (55g) butter
1 tbsp castor sugar
For the filling:
Quarter of a pint of double cream (ish - doesn't have to be exact)
6oz can of condensed milk (I think the cans you can buy in the UK are a bit bigger than that - I used most of a can though)
2 large lemons
Crush the digestive biscuits until crumby (my word, not Hamlyn's). Melt the butter in a pan, add the sugar then blend in the biscuit crumbs. Mix well. Turn the mixture into a 7-inch pie plate or flan dish and press into shape round the base and sides with the back of a spoon. Bake in a slow oven (bottom Aga oven!) for 8 minutes (how exact do they want to be?!). Remove from the oven and leave to cool. (Obviously leaving the flan case in the pie plate or flan dish!)
Mix together the cream, condensed milk and finely grated lemon rind. Slowly beat in the juice from the lemons. Pour the mixture into the flan case and chill for several hours until firm.
Serve with cream. Yummy! Nice and fresh and zesty.
Chilled lemon flan
For the flan case:
4oz (it's an old book remember! or 115g ish) digestive biscuits
2oz (55g) butter
1 tbsp castor sugar
For the filling:
Quarter of a pint of double cream (ish - doesn't have to be exact)
6oz can of condensed milk (I think the cans you can buy in the UK are a bit bigger than that - I used most of a can though)
2 large lemons
Crush the digestive biscuits until crumby (my word, not Hamlyn's). Melt the butter in a pan, add the sugar then blend in the biscuit crumbs. Mix well. Turn the mixture into a 7-inch pie plate or flan dish and press into shape round the base and sides with the back of a spoon. Bake in a slow oven (bottom Aga oven!) for 8 minutes (how exact do they want to be?!). Remove from the oven and leave to cool. (Obviously leaving the flan case in the pie plate or flan dish!)
Mix together the cream, condensed milk and finely grated lemon rind. Slowly beat in the juice from the lemons. Pour the mixture into the flan case and chill for several hours until firm.
Serve with cream. Yummy! Nice and fresh and zesty.
posted by Hostess with the Mostest at 8:01 pm
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