Chilled Lemon Flan. HFG chilled lemon flan (per serve). Please log in to save or rate. This Meyer Lemon Flan is as smooth as velvet.

Ingredients of Chilled Lemon Flan

1. You need 2 oz of Butter (Unsalted).
2. It’s 1 of Level Tbsp Caster Sugar.
3. Prepare 4 oz of Crushed Digestives.
4. You need 1/4 pt of Double Cream.
5. You need of Small Tin Condensed Milk.
6. It’s of Zest and Juice of 2 Large Lemons.

Let chill for an hour atleast. Then soak in hot water bath, remove. This sweet & tangy lemon flan recipe uses cream cheese for an extra creamy consistency. Treat the family to a citrusy Lemon Flan with Strawberries!

Chilled Lemon Flan instructions

1. Pre-Heat Oven 150 Degrees.
2. Lightly Butter Flan Dish.
3. Melt Butter with the Caster Sugar, Stir in the crushed digestives then push into the bottom of the Flan dish – Bake for 8 mins – LEAVE TO COOL.
4. Mix the Cream with Condensed Milk and add the zest of the Lemon, keep stiring and slowly add the lemon juice to avoid it separating.
5. Pour Over the Base and Chill.

This sweet & tangy lemon flan recipe uses cream. Pour the lemon mixture into the flan case. Pipe some jam on top, then use a cocktail stick to. Share: Rate this Recipe Whip the cream and fold in. Melt the butter and stir. the condensed milk, lemon rind and juice.