Pastry for flan case:
6 ozs plain flour
4 ozs margarine
1 1/2 desert spoons water
Pinch of salt
Filling and topping:
4 level tablespoons cornflour
Grated rind and juice of one lemon
Half pint water
8 ozs caster sugar
1 oz margarine
How to make
Making the pastry:
- Preheat the
oven to 190°C / Gas Mark 5
- Sieve the flour
and salt into a mixing bowl and rub in the margarine until the mixture looks
like fine breadcrumbs. Mix in the water to form a firm dough.
- Wrap in cling
film and place in the fridge for 30 minutes.
- Roll out the
pastry into a large circle big enough to fit a 7 inch flan ring. Ease the
pastry into the flan ring and press smoothly round the side and bottom. Cut
off the surplus pastry with a sharp knife.
- Line the inside
of the pastry case with some greaseproof paper and then fill with baking beans.
- Bake in preheated
oven for 15 minutes and then remove the baking beans and the paper and return
to the oven to bake for a further 15 to 20 minutes.
- Remove from the oven and leave to cool.
Making the filling:
- Mix the cornflour
with a little water to make a smooth paste.
- Put the remaining
water and margarine into a medium-sized saucepan and bring to the boil. Pour
over the blended cornflour and stir well. Return to the saucepan and cook
for 3 minutes stirring continuously.
- Remove from
the heat and stir in the rind and juice of the lemon together with 4 ozs of
the caster sugar.
- Separate the egg yolks from the whites and stir the yolks into the cold lemon mixture. Pour the mixture into the flan case.
Making the topping:
- Whisk the egg
whites until they stand up in stiff points when the when the risk is lifted
- Add 2 ozs caster
sugar gradually and whisk again until it is as stiff as before.
- Fold in the
remaining 2 ounces caster sugar with a metal spoon.
- Pile the meringue
mixture roughly over the lemon filling so that it is completely covered.
- Bake in the middle of a preheated oven for 25 minutes at 150 °C / Gas Mark 2 and then leave to cool before serving.