8oz Plain Flour
¼ tsp Salt
Mix together, add to the creamed mixture and line flan dish.
Chill in Fridge for ½ Hour
Bake blind for 1 hour at 170c, egg wash twice. Should be golden brown.
1st Pan — 250g Sugar, 200g of Lemon Prep (Zest of 3 Lemons, Juice of 4 Lemons)
2nd Pan – 700ml Double Cream
(Both pans to be boiling at the same time)
In Bowl – 9 Beaten Eggs
Pour the lemon mix, then the cream mix on top of the beaten egg – KEEP WHISKING
Pass, skim and fill up the tart case
Cook at 110c for 40 – 50 minutes. Should be like Jelly
Cool out of the Fridge and enjoy!