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