This lemon flan is very quick to make but needs a few hours in the fridge to set.
1 pkt (or slightly less) Marie biscuits
100 ml melted butter
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.
This is a three layered slice, with a lemon curd centre. It is not difficult to make but because there are three layers it takes slightly longer to make than an average cake, but well worth the effort. This recipe appeared in South Africa’s “Your Family” magazine in 1987. The only change I have made is to use slightly less lemon juice but that is really a matter of taste.
150 g butter
100 g castor sugar
grated rind of 1 lemon
1 extra-large egg, beaten
250 g flour
4 extra-large eggs
180 ml sugar
125 ml fresh lemon juice (I now use 100 ml plus 25 ml water because I found it a bit too tart)
12,5 ml cornflour
25 ml water
100 g butter
200 g flour
50 g castor sugar
50 g ground almonds (Once when I had no ground almonds I used 50 g maizemeal and 1 ml almond essence and it worked perfectly.)
sifted icing sugar
Step 1: Base
Step 1: BASE
Cream butter, castor sugar and lemon rind until light and creamy. Beat in egg. Gradually work in flour until mixure forms a firm dough.
Step 2: Filling
Step 2: FILLING:
Whisk eggs and sugar until pale and thick. Gradually beat in lemon juice. Pour into saucepan. Mix cornflour with water and add to mixture. Stir over heat until mixture boils and thickens.
Step 3: Spoon onto baked crust
Spoon filling onto baked crust and spread evenly.
Step 4: Topping
Step 4: TOPPING
Rub butter into flour until mixture resembles coarse breadcrumbs. Stir in sugar and almonds. Sprinkle over filling, pat down slightly and bake at 180 C for a further 15 minutes or until the topping is golden brown. Remove from the oven and leave in tin to cool. Once cool sift icing sugar over the top and cut into squares.