Lemon flan with sweet crust pastry and lemoncurd

A recipe for Lemon Flan with Debic Crème Caramel

Dessert Flan Lemon
Lemon flan with sweet crust pastry and lemoncurd - photo1 | Debic


Lemon flan

1500 ml Debic Crème Caramel

200 g lemon curd

1 x lemon zest

Sweet crust pastry

520 g Debic Traditional butter, unsalted

260 g soft brown sugar

675 g flour

15 g lemon zest

7 g salt

45 g whole egg


200 ml Debic Cream 35% with sugar

1 x lime cress

100 g snowtop


Sweet crust pastry

Weigh the ingredients for the base and mix the butter with the soft brown sugar, lemon zest and egg until soft.

Sift the flour with the baking powder and add to the butter mixture.

Place in the refrigerator for 2 hours, then roll out to 3 mm thick.

Line the baking trays and then prick with a pastry pricker or a fork.

Bake at 190°C for 220 minutes.

Cool and store in the freezer so that they become very cold.

Lemon flan

Heat the crème caramel until it reaches boiling point, and add the lemon curd and the lemon zest.

Mix well and spread over the frozen bases.

Place in the refrigerator.


Finish the flan with the snowtop and cut into equal portions. Finish the dish with a quenelle of whipped cream and lime cress.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header