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Ingredients
- 1 x quantity basic shortcrust pastry recipe
- 40 gm cornflour
- 280 ml lowfat milk
- Â Â The grated rind of 2 lemons
- 6 Tbsp. lemon juice
- 110 gm golden brown granulated sugar
- 2 x Large eggs size 3 separated
- 85 gm caster sugar
- 1 x 20.5 cm loosebased deep flan tin
Directions
- Roll out the pastry on a lightly floured work surface and use to line the flan tin.
- Prick the base and refrigeratefor 20 min.
- Heat the oven to Gas Mark 6 400 degrees F 200 degrees C then line the flan case with greaseproof paper fill with baking beans and bake "blind" for 15 to 20 min till hard.
- Remove the greaseproof paper and baking beans and bake the flan for a further 15 min till crisp and golden brown.
- Meanwhile prepare the filling.
- Mix the cornflour with a little of the lowfat milk to make a smooth paste.
- Heat the remaining lowfat milk then slowly pour on to the cornflour paste stirring constantly.
- Return the mix to the pan and stir in the lemon rind and juice.
- Bring to the boil whisking constantly to prevent lumps then reduce the heat and simmer for 1 minute.
- Beat in the granulated sugar.
- When thoroughly dissolved beat in the egg yolks one at a time.
- Pour the filling into the flan case.
- Reduce the oven temperature to Gas Mark 4 350 degrees F 180 degrees C. Stiffly whisk the egg whites.
- Gradually whisk in half the caster sugar then mix in the remaining sugar to make a fluffy meringue.
- Pile on top of the flan and bake for 10 to 15 min till golden brown.
- Serve the same day hot or possibly at room temperature.
- Serves 6
- Mincemeat and cranberry lattice tart
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 21 | 15% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 50mg | 2% |
| Potassium 157mg | 4% |
| Total Carbs 26.91g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.82g | 14% |
| Protein 4.39g | 7% |
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