Cooking Time: 20 mins
175g (6oz) condensed milk
2 Large lemons
200g (7oz) raspberries
175g (6oz) plain flour
75g (3oz) butter/margarine
1 tsp caster sugar
2-3 tbsp cold water
Zest or grate lemon rind and put to one side. Squeeze lemons and save juice. Gently whip cream to soft peaks and fold in condensed milk and zested lemon rind. Add lemon juice, a little at a time and whisk in. Place in the fridge to chill for approximately 2-3 hours.
Sift flour into a large mixing bowl and add a pinch of salt. Lightly rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in caster sugar then add water a little at a time, mixing with a knife to make fairly stiff dough which leaves the bowl cleanly. Knead lightly, put in a polythene bag and chill for half an hour.
Preheat oven to 190°C (375°F, Gas mark 5).
Remove pastry from bag and roll out on a lightly floured surface to approximately 25cm (10”) diameter. Line the flan, without stretching the pastry and trim edge. Prick all over base with a fork and bake in preheated oven at 190°C (375°F, Gas mark 5) until cooked (12-20 minutes). Remove and allow to cool.
Spoon chilled filling into pastry case, smooth and decorate with raspberries. Chill and serve.