By Jan Cheshire
I AM really getting historic this month! I was looking through some of my old cookery books for inspiration when I found a really old one from around 1974. At the time it was the only cookery book I had with coloured photos of the finished recipes!
A young Mary Berry made this contribution to the book. This recipe for chilled lemon flan was one of our favourites at that time and in fact this recipe is timeless.
I AM really getting historic this month! I was looking through some of my old cookery books for inspiration when I found a really old one from around 1974. At the time it was the only cookery book I had with coloured photos of the finished recipes!
A young Mary Berry made this contribution to the book. This recipe for chilled lemon flan was one of our favourites at that time and in fact this recipe is timeless.
CHILLED LEMON FLAN
Serves 4-6
Ingredients
Method
Enjoy!
Serves 4-6
Ingredients
- 120 grams of digestive biscuits
- 60 grams of butter melted
- 1 tablespoon of caster sugar
- For the filling:
- 150 ml of double cream lightly whipped
- 1/2 can of condensed milk
- 2 large lemons
- For the topping:
- Lightly whipped double cream
- Fresh or crystallised lemon slices
Method
- Set the oven to 150 degrees.
- Crush or process the biscuits, add the butter and sugar and mix well.
- Pack into a 23cm fluted flan dish and press into shape around the base with the back of a spoon.
- Bake in the oven for 8 minutes. Remove and leave to cool completely
- Mix together the cream, condensed milk and finely grated lemon rind.
- Juice the lemons and beat into the mix slowly.
- Pour this mixture into the cooled flan dish and chill in the fridge.
- You can adorn with whirls of whipped cream and lemon slices.
Enjoy!
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