May 27,
2009

pies
tarts

Lemon Custard Pie

(tart tin 20cm in diameter)
2 eggs (100g)
50g butter
100ml lemon juice
5g corn starch
80g sugar
200g flaky pie dough or sweet paste;
bake blind at 180c for 15 minutes
for topping
100ml cream, whipped and chilled in fridge
10g sugar

To make the filling
1. Combine 2 eggs, sugar and corn starch in a bowl;set aside.
Place the lemon juice in a heavy-bottomed saucepan and bring to
a boil.

2. Pour the lemon juice into the egg mixture. whisk slowly and
strain it though a sieve. Pour the egg mixture back to the pan
and cook, Stirring constantly until it comes to a boil.

3. Remove from the heat and add the butter into it. Blend in a
blender if it lumps.Pour out into a clean bowl and let custard
cool on water bath immediately.

4.Whip the chilled custard until smooth. Place the custard in
the shell and spread it. Spread the whipped cream covering the
lemon custard.

notes:

For whipped cream: Do not overwhiped. It becomes curdles and grainy
in appearance while spreading onto the lemon custard.