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To make the flan case, sift the flour and salt together and rub in the butter until the mixture resembles fine crumbs. Stir in the ground almonds and lemon rind. Bind with the beaten egg, plus 1-2tsp of water if necessary, to make a firm dough.
Chill for half an hour, then roll out to line a 20cm/8in loose-bottomed flan tin. Chill once again for 20 minutes if possible. Prick the bottom of the flan case with a fork and line with grease-proof paper. Fill with dried baking beans and bake in a preheated oven at 180C, gas mark 4, 350F for 15 minutes. Remove the beans and greaseproof paper, then return to oven and bake for a further 5 minutes. Remove from the oven, and reduce the heat to 150C, gas mark 2, 300F.
For the filling, beat the sugar, butter, eggs and grated lemon rind together. Add the almonds, almond essence and lemon juice. Fold in the whipped cream and pour into the flan case. Bake for about 40 minutes or until the filling is just set. Allow to cool then dust the top with confectioners sugar.
For the flan case:
5oz plain flour 150g
pinch of salt
3oz butter 75g
1oz ground almonds 25g
2tsp grated lemon rind
1 egg, beaten
a little water
For the filling:
5oz granulated sugar 150g
2oz butter, at room temperature 50g
grated rind and juice of 2 lemons
4oz ground almonds 100g
1/2cup heavy whipping cream, whipped until thick 1/4pt/140ml
1tsp almond essence
confectioners sugar for sprinkling