zest and juice of 3 lemons
165 g (5 1/2 oz) granulated sugar
75 g (3 oz) unsalted butter, softened and cubed
2 large eggs
22 cm (8 1/2 in) square
Sweet Shortcrust Pastry, baked blind
165 g (5 1/2 oz) granulated sugar
75 g (3 oz) unsalted butter, softened and cubed
2 large eggs
22 cm (8 1/2 in) square
Sweet Shortcrust Pastry, baked blind
for the meringue
2 egg whites
100 g (4 oz) caster sugar
100 g (4 oz) caster sugar
method
1. Using a wooden spoon, crush the lemon zest and sugar in a heat-proof bowl.
2. Strain in the lemon juice and add the butter cubes.
3. Set the bowl over a pan of simmering water and leave the butter to melt and the sugar to dissolve.
4. Meanwhile whisk the eggs in a separate bowl until frothy and strain them into the lemon mixture. Blend all the ingredients carefully and cook slowly, stirring often, until the mixture thickens to a creamy consistency. Draw off the heat, lightly rub a little butter over the surface to prevent a skin forming and set aside to cool.
5. Pour the lemon curd into the cooled pastry shell and level out. Bake flan at 180°C (350°F) Gas 4 for 10 minutes to set the filling.
6. Make the meringue. Lift the flan out of the oven and reduce the temperature. Quickly spoon the meringue on to the lemon filling and dredge with caster sugar. Replace the pie in the oven and bake for about 45 minutes at 150°C (300°F) Gas 2 until the meringue peaks are crisp and have turned a golden colour.
7. Serve warm or cold.
2. Strain in the lemon juice and add the butter cubes.
3. Set the bowl over a pan of simmering water and leave the butter to melt and the sugar to dissolve.
4. Meanwhile whisk the eggs in a separate bowl until frothy and strain them into the lemon mixture. Blend all the ingredients carefully and cook slowly, stirring often, until the mixture thickens to a creamy consistency. Draw off the heat, lightly rub a little butter over the surface to prevent a skin forming and set aside to cool.
5. Pour the lemon curd into the cooled pastry shell and level out. Bake flan at 180°C (350°F) Gas 4 for 10 minutes to set the filling.
6. Make the meringue. Lift the flan out of the oven and reduce the temperature. Quickly spoon the meringue on to the lemon filling and dredge with caster sugar. Replace the pie in the oven and bake for about 45 minutes at 150°C (300°F) Gas 2 until the meringue peaks are crisp and have turned a golden colour.
7. Serve warm or cold.
serving amount
serves 4 - 6
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