Preparation Time: 15 minutes
Cooking time: 8 minutes
Oven Setting: 310 degrees F
For the flan ase.
4 digestive biscuits
2 oz. butter
1 level tablespoon castor sugar
For the filling:
6 oz. Can condensed milk
1/4 pint double cream
2 large lemons
For the topping:
Lightly whipped double cream
Fresh or crystallized lemon slices
Crush digestive biscuits with a rolling pin. Melt butter in a pan, add sugar then blend in biscuit crumbs. Mix well. Turn mixture into a 7-inch pie plate or flan dish and press into shape round base and sides of plate, with the back of a spoon. Bake in a slow oven for 8 minutes. Remove from the oven and leave to cool. Do not turn the flan case out of dish as it will crumble.
Mix together cream, condensed milk and finely grated lemon rind. Slowly beat in lemon juice. Pour mixture into the flan case and chill for several hours until firm.
Just before serving decorate the flan with a whirl of lightly whipped cream and lemon slices.
When crushing biscuits with a rolling pin, lie a clean tea towel on the table and put the biscuits between grease proof paper on the tea towel and fold over. Apply pressure with the rolling pin. The tea towel will remain clean.