thanks to Nicola Galloway
Ingredients
Shortcrust pastry
6 eggs
1 cup sugar
Grated zest and juice of 3 large lemons
250ml cream
Method
Line a loose bottomed flan dish with pastry and bake blind at 200C for 20 minutes.
Reset oven at 160 C.
In a bowl combine eggs and sugar until well mixed, then add zest and lemon juice, stirring well.
Add cream and mix well.
Pour into just baked flan case and bake for 35 – 40 minutes until almost set. Cool for at least 30 seconds before serving.
Serve with your favourite Appleby Farms flavour