For 6-8 people you need

For the crust

8 oz. macaroons 3 oz. butter

For the filling

2 eggs, 2 oz. castor sugar 1 lemon 8 oz. cottage cheese 5 oz. dairy sour cream* 1 oz. flour. 2 oz. currants 2 oz. chopped candied peel

To decorate

angelica crystallised fruits * or 1/4 pint thick cream plus 2 tablespoon extra lemon juice

  • Remove the rice paper from the macaroons and roll into fine crumbs (or put into a liquidiser), add the melted butter,
  • Pat into the base and round the sides of the flan ring or dish and bake for 10 minutes in a moderate oven.
  • Meanwhile beat the eggs and sugar until thick with the finely grated lemon rind.
  • Fold in the sieved cottage cheese, sour cream or lightly whipped cream, the lemon juice, flour, currants and peel.
  • Spoon into the flan case and bake for about 50 minutes until firm.
  • Allow to cool then remove the flan ring (if using this).
  • Decorate with leaves of angelica and the fruits.

Oven temperature: moderate - 325-350°F. -Gas Mark 3-4 Oven position: centre