Lemon flan with sweet crust pastry and lemoncurd

Ingredients

Lemon flan

• 1500 ml Debic Crème Caramel
• 200 gr. lemon curd
• 1 lemon zest

Sweet crust pastry

• 520 gr. Debic Traditional butter, unsalted
• 260 gr. soft brown sugar
• 675 gr. flour
• 15 gr. lemon zest
• 7 gr. salt
• 45 gr. whole egg

Garnish

• 200 ml Debic Cream 35% with sugar
• 1 lime cress
• 100 gr. snowtop

Method

Sweet crust pastry

1. Weigh the ingredients for the base and mix the butter with the soft brown sugar, lemon zest and egg until soft.
2. Sift the flour with the baking powder and add to the butter mixture.
3. Place in the refrigerator for 2 hours, then roll out to 3 mm thick.
4. Line the baking trays and then prick with a pastry pricker or a fork.
5. Bake at 190 °C for 220′.
6. Cool and store in the freezer so that they become very cold.

Lemon flan

1. Heat the crème caramel until it reaches boiling point, and add the lemon curd and the lemon zest.
2. Mix well and spread over the frozen bases.
3. Place in the refrigerator.

Finishing Touch