1. To make the dough, place flour, icing sugar and butter into a food processor. Process on ‘LOW’ until mixture resembles bread crumbs.
  2. Add egg yolk and water and process for 10 seconds until the mixture forms a ball. Don’t over process the dough otherwise it will become tough.
  3. Remove from the food processor and gently kneed it together. Cover with  plastic wrap and refrigerate for 20 minutes.
  4. For the filling, place all ingredients into a Planetary mixing bowl and beat together with a leaf beater on low speed for 3 minutes.
  5. Remove the dough from the fridge and wrap. Place the pastry between two sheets of baking paper. Roll out to approximately 5mm thickness.
  6. Lightly spray a flan tin using oil and line with the pastry base. Press lightly into sides, and trim the edges.
  7. Preheat the oven on 180°C.
  8. Place pastry and tin in the fridge to chill for 10-15 minutes as this will help prevent shrinkage when baking.
  9. Place a piece of baking paper over the pastry and fill with pastry beads or rice. Place intot he oven for 20 minutes, then remove the paper and beads / rice and bake for a further 5-10 minutes or until golden brown.
  10. Remove from the oven and carefully fill the pastry case with the lemon mixture. Turn the oven temperature down to 150°C and bake for 35 minutes.
  11. Once baked, remove and allow to cool for 15 minutes before removing from the tin. Serve with ice cream or double cream.
  12. For an Easter twist, use rabbit footprint stencil. Hold it over the cold flan, and sprinkle ice sugar over the top to create tiny footprints walking across the top of the lemon flan.


Tip - Use fresh lemon juice not bottled.

Tip - Over working the pastry will make it become tough.