In a non-stick pan, pour the 1/2 cup of sugar with the juice of the lemon until it becomes a golden caramel. Pour this into the mold where you will cook your flan. Spread it all over the bottom of the mold and let it cool.

In a blender, pour the sweetened condensed milk, evaporated milk, vanilla, and eggs. Blend very well and pour into the mold that we have previously left to cool.

Cook in a water bath in a pot that is slightly larger than the mold where we poured the mixture. Cover and cook over medium heat for about 50 minutes.

Wait half an hour and then unmold. Refrigerate for two hours.