Ingredients
Pastry
- 1½ cups plain flour
- 1 teaspoon baking powder
- 60 g cold lard
- ¼ cup caster sugar
- 1 teaspoon imitation vanilla essence
- 1 egg
- cold milk
Custard
- 2 cups milk
- 1 cinnamon stick
- 2 pieces lemon rind
- 3 egg yolks
- ½ cup caster sugar
- ¼ cup cornflour
- 45 g unsalted butter
Method
1. Place flour and baking powder in a processor, add lard and process for about 1 minute. Add sugar, vanilla and egg and enough cold milk to make a firm dough. Wrap in plastic wrap and chill for 3 hours.
2. To make Custard: Heat 1½ cups milk with cinnamon and lemon rind until almost boiling, remove from heat and set aside for 10 minutes.
3. Beat yolks and sugar in a double saucepan over simmering water until it has thickened.
4. Mix remaining ½ cup milk and the cornflour. Pour over the yolks and strain on the warm milk. Cook slowly until thickened. Remove, whisk in the butter. Leave to cool.
5. Divide pastry in half. Roll out one half to fit the base and sides of a 23 cm pie dish. Add filling and cover with the remaining rolled-out pastry. Trim and decorate the edge and top. Brush with milk to glaze.
6. Bake in a preheated oven at 200°C for about 25 minutes until the pastry is golden.
