Eileen's Lemon Flan        Serves 4-6
2 large or 3 small lemons - juice and zest
1 tin of condensed milk
1 large 275 ml tub cream
1 small packet digestive biscuits
2 oz melted butter
Crush the biscuits and add to the butter. Mix well and spread over a serving plate and refrigerate. Whip the cream until peaks form. Add the condensed milk and whip through. Very slowly add the zest and juice of the lemons, a little at a time whisking all the while. Spread over the biscuit base and refrigerate for at least an hour.