I can see her in the kitchen,
Apron on and sleeves rolled up,
Measurin’ spices in a teaspoon,
Figs and raisins in a cup.

Now she’s throwin’ apple quarters
In that wooden bowl of hers,
‘Long with lemon peel and orange,
An’ she stirs, an’ stirs, an’ stirs.

-Jean Blewett (1862-1934) from Christmas Conversion, Poem in the Public Domain

What a superbly wholesome image! ! Is that what you imagine when you imagine someone baking in the kitchen? Let’s try a little Jean Blewett magic dust on this Heaven Lemon Flan?

You’ll be measurin’ flour an’ unsalted butter,
for sweet pastry you’ll roll up;
stirring eggs, cream, sugar, lemon,
for the filling. Bake. Wash up!

Well, I tried.

(Don’t you love Great British Bake Off?! One of my all-time comfort shows.) Anyway, this recipe is actually easy, just a little time consuming, but it is well worth it. Also using a vanilla pod, as usual, makes so much difference taste-wise. This lemon flan is sophisticated, zesty, and surprisingly light. It makes a great dessert and would also be supremely suitable in the afternoon when your British friends come over 😉👇

“Just having that with a cup of tea.”
-Paul Hollywood, Celebrity Chef, quoted most weeks on Great British Bake Off

Ingredients

Pastry

110 g unsalted butter, soft but not melted
225 g plain (all-purpose) flour
75 g icing sugar
1 small egg, lightly beaten
1 vanilla pod, split and seeds removed
small pinch salt
oil and flour for greasing

Lemon Filling

4 eggs
150 ml double cream
2 lemons – use juice from both and rind from 1 lemon
175 g caster sugar

Instructions

Pastry

Put butter, flour, icing sugar, vanilla pod seeds and salt in food processor.
On medium, whizz to fine breadcrumbs. Reduce and gradually add lightly beaten egg until mixture becomes a firm ball (you may not use all the egg).
I often do the above step by hand. Using my fingers to rub the butter, flour and icing sugar together, then adding the vanilla and salt. Then use a wooden spoon to add egg, and finally patting the whole into a ball with my hands.
Wrap pastry ball in clingfilm and chill in fridge for at least 20 minutes.
15 minutes before you need the pastry, take out of the fridge and rest. Preheat oven to 160℃/300℉. Grease an 18 cm fluted loose-bottomed flan tin, then dust with flour to prevent the pastry sticking.
On a floured surface roll the pastry until 3mm thick and wide enough to cover the flan tin. Use the rolling pin to lift the pastry and put over the tin. Press gently to get the pastry into the fluted sides. Trim excess from top but do NOT trim to the even top of the flan tin. Pastry shrinks and you don't want the filling spilling out over the top later (I have made this mistake).
Prick the pastry all over with a fork. Line with baking paper and fill with baking beans or dried pasta. Bake blind for 20 minutes.
Allow to cool out of the oven for a few minutes before removing baking paper and baking beans. Keep pastry in tin.

Lemon Filling

Whisk eggs, cream, lemon rind, lemon juice, caster sugar in a bowl.

The Flan

Put lemon filling in pastry case and bake for 20-25 minutes until the tart feels soft and springy.
Let it cool completely before removing from tin. Serve with fresh berries, coulis, a little whipped cream, or all of the above.

Hello!

Heaven Lemon Flan