Instructions: Roll out the pastry on a lightly floured work surface and use to line the flan tin.

Prick the base and chill for 20 minutes.

Heat the oven to Gas Mark 6 400 degrees F 200 degrees C then line the flan case with greaseproof paper fill with baking beans and bake "blind" for 15 to 20 minutes until firm.

Remove the greaseproof paper and baking beans and bake the flan for a further 15 minutes until crisp and golden.

Meanwhile prepare the filling.

Mix the cornflour with a little of the milk to make a smooth paste.

Heat the remaining milk then slowly pour on to the cornflour paste stirring constantly.

Return the mixture to the pan and stir in the lemon rind and juice.

Bring to the boil whisking constantly to prevent lumps then reduce the heat and simmer for 1 minute.

Beat in the granulated sugar.

When thoroughly dissolved beat in the egg yolks one at a time.

Pour the filling into the flan case.

Reduce the oven temperature to Gas Mark 4 350 degrees F 180 degrees C. Stiffly whisk the egg whites.

Gradually whisk in half the caster sugar then fold in the remaining sugar to make a fluffy meringue.

Pile on top of the flan and bake for 10 to 15 minutes until golden.

Serve the same day warm or at room temperature.

Serves 6

Mincemeat and cranberry lattice tart

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