Prepare 150 g of sugar paste, adding the zest of 1
lemon to the mix.
Line a 16 cm flan ring with the paste. (round baking tin)

Bake blind for approximately 15 minutes.
Prepare the filling: mix the eggs and sugar together
until smooth, add the cream, lemon juice and zest.
Whisk well

Pour into the flan case, bake for 30–40 minutes at
150°C until set. (Take care when almost cooked as
overcooking will cause the filling to rise.)

Remove from oven and allow to cool.
Dust with icing sugar and glaze. Portion and serve.