Thursday, 6 April 2017


2 eggs
200 grams butter, cold
450 grams cake flour
finely grated rind 1 lemon
160 grams sugar

700 grams milk
220 grams sugar
peeled rind 1 lemon
3 eggs
1 egg yolk
30 grams plain flour, sifted
35 grams cornflour

preheat oven to 180 c.

using a processor, blitz the flour and butter until a sandy texture. add the eggs, sugar and lemon rind and pulse till a dough comes together.
remove the dough from the blender and knead together.

wrap in plastic wrap and refrigerate for 30 minutes.

in a bowl, mix the eggs, yolk, sugar, and flours until smooth.

in a medium saucepan, place the milk and the lemon rind. bring almost to the boil and remove from heat. remove the lemon rind.

add the egg mix and return to heat, stirring, until thickened.  remove from heat, place in a bowl, cover the top of the custard with plastic wrap and cool to room temperature.

using 2/3 of the pastry, roll out to cover a 24 cm pie dish.
remove excess.

prick the bottom with a fork then pour in the custard.

decorate the edge of the cake with the extra pastry, using a cookie cutter to cut shapes.

cook for approx. 35 minutes or until golden. if pastry is browning to fast, cover with foil .

cool completely.

dust with icing sugar to serve.

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