Betty's Easy Lemon Flan

  • Preparation time: 15 minutes plus chilling
  • Total time: 40 minutes 40 minutes

Serves: 6 - 8


  • Filling
  • 3 lemons
  • 405g can condensed milk
  • 284ml carton double cream
  • Flan Case
  • 75g butter
  • 10 digestive biscuits
  • 1 tbsp caster sugar


  1. Melt the butter in a small pan. Meanwhile, put the digestive biscuits in a plastic bag and crush to crumbs with a rolling pin. Remove the butter from the heat, add the biscuits and sugar and mix. Press into a 20cm-diameter flan dish and chill in the fridge until firm.
  2. Grate or thinly peel some of the zest from the lemons and set aside to use as decoration. (To make large pieces of peel edible, blanch in just-boiled water for a minute, refresh in cold water, then drain well and pat dry on kitchen paper.)
  3. Juice the lemons. Put the condensed milk, cream and lemon juice into a bowl and whisk lightly until thick and holding soft peaks. Pour into the chilled flan case and chill for at least four hours. Decorate with the lemon zest.