Ingredients Jump to Instructions ↓

  1. 155g jar lemon butter or curd

  2. 18 cm ready-made cooked short-crust pastry flan

  3. 2 egg whites

  4. 1/2 cup (125g) caster sugar

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to moderate hot 200°C (400°F/Gas 6). Spoon the lemon butter over the pastry case, spreading right to the edge. Carefully smooth the top.

  3. Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition until stiff and glossy peaks form.

  4. Cover the lemon butte wit the egg whites, forming peaks. Place on a baking tray and bake for 8-10 minutes, or until golden on the peaks.


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