• Short crust pastry, using
• 4 oz. flour, etc.
• 1 oz. cornflour

Line a 7-in. flan ring with the pastry and bake it “blind”. Make the lemon juice up to ½ pt. with water. Blend the cornflour in a little of the lemon liquid, boil the remaining liquid and pour it over the blended cornflour, stirring all the time. Put the mixtur