This recipe first appeared in Food magazine.
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Ingredients
Lemony gin glaze
Method
1.Preheat oven to 220°C. Grease and line a 22-23cm square cake tin with baking paper, so it overhangs on all sides. Grease 2 baking trays.
2.Place 1 sheet of pastry on a baking tray, prick it all over with a fork, then cover with the other tray, greased side down. Place in the oven and weight the top tray with a heatproof casserole dish to restrict the pastry rising. Bake for 15-20 minutes until golden. Repeat with the second sheet of pastry.
3.Meanwhile, make the custard. Place the custard powder, sugar, zest and half the milk in a saucepan and whisk until smooth. Add remaining milk, cream, egg yolk and vanilla; heat until simmering, whisking continuously until thick.
4.Remove from the heat, whisk in the lemon juice and set aside until cooled slightly, but not set.
5.Place the square cake tin on top of the cooked pastry sheets and use a sharp knife to trim them so they will fit neatly inside the tin.
6.Place one pastry sheet into the tin, pour in the custard and level the top. With the best side facing up, place the second pastry sheet on top.
7.Make the lemony gin glaze (see below). Pour lemony gin glaze over the pastry; spread quickly before it sets.
8.Chill for 6 hours or overnight. Lift out then cut with a hot, dry bread knife, wiping in between slices. Decorate with lemon zest or dried lemon slices, if desired.
Lemony gin glaze
9.Mix the butter, icing sugar, lemon juice and gin to a spreadable glaze.
To dry lemon slices, place on baking paper in a low oven for 20 minutes until dried. You can omit the gin if preferred – replace with 1½-2 tablespoons warm water. To get 1 tablespoon zest and â…“ cup juice, you’ll need 1-2 large, juicy lemons. If you have sufficient baking trays, bake both puff pastry sheets at the same time.
Note
