Substances
For the Lemon Custard:
2 egg yolks
100 g sugar
50 g corn starch or flour
Juice of two lemons
300 ml milk
For the Pastry:
3 eggs
120 g sugar
Vanillin (a pinch)
150 g melted butter
300 g flour
1 teaspoon baking powder
Zest of two lemons
Powdered sugar (for dusting)
Instructions
Put together the Lemon Custard:
Mix Substances:
In a saucepan, whisk collectively 2 egg yolks and 100 g sugar till effectively mixed.
Add the juice of two lemons and 50 g of corn starch (or flour). Combine effectively.
Regularly add 300 ml of milk, whisking repeatedly to keep away from lumps.
Cook dinner the Custard:
Place the saucepan over medium warmth and cook dinner, stirring continually, till the combination involves a boil and thickens.
As soon as thickened, take away from warmth and let the custard cool utterly.
Put together the Pastry:
Combine Moist Substances:
In a big bowl, beat 3 eggs and 120 g sugar till mild and fluffy.
Add a pinch of vanillin, 150 g of melted butter, and the zest of two lemons. Combine effectively.
Mix Dry Substances:
In a separate bowl, mix 300 g flour and 1 teaspoon baking powder.
Regularly add the dry substances to the moist combination, mixing till a clean dough types.
Assemble the Pastry:
Preheat your oven to 190°C (375°F).
Grease and flour a baking dish.
Pour half of the pastry dough into the ready dish and unfold evenly.
Pour the cooled lemon custard over the dough, spreading it out evenly.
High with the remaining pastry dough, spreading it rigorously to cowl the custard.
Bake:
Bake within the preheated oven for half-hour, or till the highest is golden brown and a toothpick inserted into the pastry comes out clear.