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Lemon custard tart
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Ingredients:
  • 200g plain flour
  • 45g icing sugar
  • 150g butter, chopped
  • 375ml milk
  • 3 tsp finely grated lemon rind
  • 4 eggs
  • 115g caster sugar
  • Icing sugar, to dust
Instructions:
  • Sift the flour and icing sugar into a bowl, then use your fingertips to rub in the butter until breadcrumbs form. Stir in 3 tablespoons of cold water until the dough just comes together.
  • Combine the dough into a ball. Roll it out on baking paper to fit a 23cm pie dish, then line the dish with the pastry. Chill in the refrigerator for 30 minutes.
  • Preheat oven to 180°C. Line base with non-stick baking paper and blind bake for 15 minutes. Remove rice and paper and bake for another 15 minutes. Cool completely before using.
  • In a small saucepan, gently heat the milk with the lemon rind until just simmering. Remove from heat and let it infuse for 10 minutes. In a bowl, whisk together the eggs and sugar. Reheat the milk, then slowly pour it over the egg mixture through a strainer, whisking continuously.
  • Pour the mixture into the pastry shell. Bake until set in the centre, approximately 30-35 minutes. Allow it to cool to room temperature before cutting. Serve with a dusting of icing sugar.

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