Ingredients:
6 oz shortcrust pastry
FILLING:
1/2 pnt water
1 lrg lemon, or 2 small lemons
3 oz castor sugar
1 oz cornflour
1/2 oz butter
2 egg yolks
MERINGUE TOPPING:
2 egg whites
4 oz castor sugar
Directions:
PREHEAT OVEN TO 400°F
Place an 8" flan ring on a baking tray. Line with rolled pastry. Lightly pas rolling-pin over top to trim edge neatly. Put a square of greaseproof paper inside ring and fill it with baking beans or fice. Bake in hot oven for about 25 minutes. Remove paper and filling and cook for another 5 minutes or until pastry is lightly brown. Remove ring from flan.
Allow flan case to cool before filling.
PREHEAT OVEN TO 310°F
FILLING: Boil water with thinly peeled lemon rind and sugar. Blend cornflour with strained lemon juice, pour on hot, strained liquid and stir until smooth. Return to pan and cook, stirring, for 3 minutes. Cool slightly, then beat in the butter and egg yolks.
Turn filling into flan case.
TOPPING: Whisk egg whites until stiff enogh to stand in peaks. Gradually beat in half the sugar and whisk again until satiny looking, then fold in rest of sugar.
Pile on top of filling and cook in slow oven for about 30 minutes to just brown meringue.
PREHEAT OVEN TO 400°F
Place an 8" flan ring on a baking tray. Line with rolled pastry. Lightly pas rolling-pin over top to trim edge neatly. Put a square of greaseproof paper inside ring and fill it with baking beans or fice. Bake in hot oven for about 25 minutes. Remove paper and filling and cook for another 5 minutes or until pastry is lightly brown. Remove ring from flan.
Allow flan case to cool before filling.
PREHEAT OVEN TO 310°F
FILLING: Boil water with thinly peeled lemon rind and sugar. Blend cornflour with strained lemon juice, pour on hot, strained liquid and stir until smooth. Return to pan and cook, stirring, for 3 minutes. Cool slightly, then beat in the butter and egg yolks.
Turn filling into flan case.
TOPPING: Whisk egg whites until stiff enogh to stand in peaks. Gradually beat in half the sugar and whisk again until satiny looking, then fold in rest of sugar.
Pile on top of filling and cook in slow oven for about 30 minutes to just brown meringue.