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Lemon Custard Pie

  Rating 5.0

Prep

30 mins

Bake

1hr

Serves

8

Difficulty

Medium

About

When life gives you lemons... make lemon custard pie! This velvety smooth and super creamy lemon pie never fails to impress! It's made using our Tate & Lyle Cane Caster Sugar, which is the best for these sorts of bakes as it dissolves quickly and doesn't leave any grainy texture (hello super-smooth filling!). The fresh, lemony flavour of the custard filling and the sweet, flaky, buttery pastry are a match made in heaven!

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

On a lightly floured surface, roll out the pastry to the thickness of a pound coin, then lift into a 23 cm tart tin. Press gently on the sides and the bottom of the tin, then trim off any excess pastry.

Step 2

Using a fork, gently prick few holes in the pastry and transfer it to the fridge for about 25 minutes.

Step 3

In the meantime, prepare the filling. Mix all the ingredients together apart from lemon zest. Sieve the mixture and add the lemon zest. Set aside.

Step 4

Heat the oven to 140 C (fan). Line the tart tin with baking parchment or foil and fill it in with rice or ceramic baking beans. Blind bake for 10 minutes, then remove the foil/ parchment and bake for another 20 minutes until pale golden.

Step 5

Remove it from the oven, pour in the lemon and egg mixture and bake for another 30 minutes until just set. Leave to cool, then remove from the tin.

Step 6

You can decorate the tart with some meringue kisses and sugar flowers if you would like. Enjoy!

Ingredients – 6 items

Serving

1

Block of shortcrust pastry

Sweet

375 g
Eggs

Large eggs

5
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

150 g
Cream

Double cream

150 ml
Lemon

Lemon

Juice and zest

2
Flowers-Edible

Decorative sugar flowers

Optional

2

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