Chilled Lemon &
19cm (7½”) Flan:
150ml (¼pt) Double
cream 175g (6oz) plain flour
175g (6oz) condensed milk 75g (3oz) butter/margarine
2 Large lemons
1 tsp caster sugar
200g (7oz) raspberries 2-3
tbsp cold water
The same recipe can be used in all our 15cm to 27cm
Continental Flans (23054 to 23084)
For 15cm dish use 2/3rds Quantities
For 23cm dish use 1½ x Quantities
For 27cm dish use 2¼ x Quantities
Zest or grate lemon rind
and put to one side. Squeeze lemons and save juice. Gently whip cream to soft peaks and fold in condensed milk and zested
lemon rind. Add lemon juice, a little at a time and whisk in. Place in the fridge to chill for approximately 2-3 hours.
Sift flour into a large
mixing bowl and add a pinch of salt. Lightly rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs.
Stir in caster sugar then add water a little at a time, mixing
with a knife to make fairly stiff dough which leaves the bowl cleanly. Knead lightly, put in a polythene bag and chill for
half an hour.
Preheat oven to 190°C (375°F,
Gas mark 5). Remove pastry from bag and roll out on a lightly floured surface to approximately 25cm (10”) diameter.
Line the flan, without stretching the pastry and trim edge. Prick all over base with a fork and bake in preheated oven at
190°C (375°F, Gas mark 5) until cooked (12-20 minutes). Remove and allow to cool. Spoon chilled filling into pastry case,
smooth and decorate with raspberries. Chill and serve.