By Becky Barry

Ingredients: (Make 8 slices)

175 g (6 oz) shortcrust pastry
100 g (4 oz) softened margarine
225 g (8 oz) granulated sugar 2 large eggs
Juice and grated rind of two large lemons

Line an 20 cm (8 inch) flan tin with shortcrust pastry. Prick base, bake blind for 20 minutes at 180C, 350F or gas mark 4. Now reduce oven to 160C, 325F or gas mark 3.

Beat sugar and margarine until light and fluffy. Add eggs, juice and rind and beat well. The mix will curdle at this stage but don’t worry, this disappears on cooking. Pour into flan case and bake for approximately 30 minutes until set and golden.

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