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Baked Lemon Custard

by Norie Mori

Dessert
Prep:
5 minutes
Cook:
20 minutes
Serves:
10 Tartlets

Ingredients

Filling

1C

Bonsoy Soy Milk

3

egg yolks

70g

raw sugar

25g

Casalare Gluten Free Not So Plain Flour

1Tbsp

lemon zest

2Tbsp

lemon juice

3

puff pastry sheets

Products used

Method

1

Preheat the oven to 180-190C.

2

Cut out the puff pastry sheet into suitable size of tartlets tins. Press the puff sheet to each tartlet baking tin. Prick with a fork. Cut the suitable size baking sheet and cover over it and place the weight or dried beans. Bake for about 10-15 minutes. Take them out from the oven, remove the paper and weight and cool on a wire rack with the tin.

3

In a small pot, add egg yolk, sugar and flour and mix well. Add BONSOY, mix well to smooth.

4

Turn on the medium heat, keep stirring quickly until the mixture become thick but not to burn. Cool it and add lemon juice and lemon zest.

5

Spoon the lemon custard to the tartlets crust.

6

Bake them in the 180C oven to 10-15 minutes until the custard baked but not brown on the surface.

7

Remove from the oven and take the tarts out from the tartlets tin and cool on wire rack.

8

**** Coffee powder (or matcha powder) can be substituted for lemon juice and zest
Coffee powder – 1Tbsp dissolved with 1tsp hot water and mix well

Products used

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