Lemon Flan

This lemon flan is very quick to make but needs a few hours in the fridge to set.

CRUST

1 pkt (or slightly less) Marie biscuits

100 ml melted butter

FILLING

1 can (397 g) sweetened condensed milk

250 ml whipping cream

juice of 3 large lemons (about 150 – 200 ml depending on how tart you like it)

Crush biscuits finely and mix with melted butter.  Press this mixture into the bottom and sides of a deep 20 x 20 cm pan or a round serving dish.

Whip cream to soft peaks, stir in condensed milk, mixing well.  Stir in lemon juice, mix well and pour into prepared crust.  Chill for at least 2 hours.

This flan keeps well – just cover and refrigerate.  It freezes well and is delicious served frozen.

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