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Lemon Flan

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Lemon Flan 

Crush 125 grams digestive biscuits
and mix with 56 grams melted butter
and 1 tablespoon sugar.

Press mixture into a flan dish and bake for 8 minutes.
Mix together 140 ml whipped cream
and a tin of condensed milk.
Add the grated rind of 2 lemons.
Then slowly stir in the juice of the 2 lemons.
Pour into the crust and leave to set in the fridge.

From way back when. It originally appeared in The New Cookbook in Colour in 1970.
Received from: Elna Malan
TRIED AND TESTED

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