Iced Lemon Custard Slice

Method

1. 1. Preheat the oven 200˚C/fan 180°C/400°F/gas mark 6. Line a large baking sheet with baking parchment and set aside. Double line a 20cm/8 inch square high sided baking tin with cling film and set aside.
2. 2. Prepare the pastry layers by rolling out the puff pastry and placing on the prepared baking sheet. Place a second baking tray on top- this will allow the pastry to rise slightly and bake evenly.
3. 3. Place in the oven to bake for 25 minutes until the pastry is golden brown. Transfer the cooked pastry to a wire rack to cool completely.
4. 4. For the custard filling, place the gelatine sheet in a small bowl of cold water and allow to soften while you prepare the custard.
5. 5. In a saucepan, whisk together the egg yolks, caster sugar, lemon zest, vanilla bean paste, custard powder & cornflour. Slowly whisk in the milk and double cream until smooth and then place over a medium high heat and bring to a steady simmer. Whisk continuously until the custard thickens- this can happen quite quickly once the mixture comes to a steady simmer- keep an eye on it and stir regularly to prevent it from catching at the bottom. It should be quite thick and spreadable.
6. 6. Remove the custard from the heat and squeeze any excess water from the gelatine sheet before mixing vigorously through the custard until it’s well combined and completely dissolved. Allow the custard to cool completely with a sheet of cling film placed on the surface to prevent a skin forming.
   
7. 7. Using a serrated knife, cut the puff pastry sheet in half and then trim the edges of both halves to just slightly smaller than the 20cm/8 inch square tin. Place one sheet into the prepared tin and spread over the custard as evenly as you can.
8. 8. Using the knife again, carefully cut the second square into 8 rectangles, each measuring 10 x 5 cm/ 4 x 2 inches. Arrange them evenly across the top of the custard and press down gently to ensure the pastry sticks to it. Cover and place in the fridge to chill for up to four hours or overnight.
9. 9. An hour before serving remove the tin from the fridge and make the icing. In a small bowl, mix the icing sugar gradually with the milk & vanilla bean paste until a smooth pourable paste forms. Remove two tablespoons of the mixture to another small bowl and stir in a little yellow food colouring until well combined. Spread the white icing over the pastry. Drizzle with the yellow icing and then drag a toothpick or skewer to swirl and decorate. Chill for 1 hour to allow the icing to set before removing from the tin, cutting into slices and serving.

• Desserts & Baking
• Baking
• lemon
• slices
• custard slices

Ingredients

• US
• METRIC

You'll Need