Squeeze the lemons to obtain the juice. You’ll need around 150-200ml of lemon juice. In a saucepan, whisk together the condensed milk, lemon zest, lemon juice, and egg yolks over low to medium heat. In a separate bowl, mix the cornflour with a small amount of water to create a smooth paste.. Pre-heat the oven to 180C/350F/Gas 4. First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar.
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In a clean glass basin or the bowl of a stand mixer, beat egg whites on medium-high speed until soft peaks form. Sift in the cornstarch and combine at a low speed. Increase the speed of the mixer to medium and add the sugar one tablespoon at a time, waiting 20 seconds between additions.. Preheat the oven to 190C/170C fan/gas 5. 2 Melt the butter in a medium saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using.
