Lemon flan

Lemon flan: a tangy, refreshing egg custard scented with zest. Light, gluten-free and full of zing, it is the ideal dessert to finish a meal on a fresh note.

Preparation: 15 min  |  Cooking: 40 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 122 kcal · 7 g protein · 14 g carbohydrate · 3 g fat

Ingredients

• 50 cl milk
• 4 eggs
• 60 g sugar
• 2 lemons (juice + zest)

Method

1. Warm the milk with the lemon zest.
2. Whisk the eggs with the sugar, then add the lemon juice.
3. Pour the milk over, stirring, then pour into ramekins.
4. Bake for 40 minutes in a bain-marie at 160 °C.

Nutritional benefits

Lemon, rich in vitamin C, brings an acidity that lets you cut back on sugar. Like all homemade flans, it is a simple egg custard, high in protein and gluten-free, far healthier than shop-bought versions.

Variations and substitutions

• Made with lime.
• With a drizzle of honey instead of sugar.
• Flavoured with bergamot.
• In glasses with fresh fruit.

Storage and making ahead

Keeps for 3 days in the fridge; serve well chilled.

💡 Good to know

Add the lemon juice at the last moment, off the heat, to stop the milk curdling.

Read more

Discover more vegetarian recipes · gluten-free recipes.

Foods in this recipe: milk · eggs · sugar · lemons.

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