This Easy Lemon Custard Slice, is a rich, homemade lemon custard, sandwiched between store bought biscuits.
I’ve been busy planning and testing birthday cakes lately, but a bloggers gotta blog right? So that meant, I had to get crafty and sneaky and come up with something quick but still homemade that I could share with you today. Well this amazing custard slice absolutely hit the brief. Because it is well, er, brief ? But most of all it tastes divine.
Do you love those vanilla Custard Slice you get from the bakery. Yum! The soft, creamy jelly-like custard centre held between 2 layers of flaky pastry. Then that super sweet white icing on top. Well custard slice is actually not that tricky to make, and it uses really simple ingredients. Gotta love a recipe like that. Eggs, butter, sugar, milk. I dialled up the flavour a notch in this one by adding some lemon (curd, zest and juice) to the mix and voila! Instant zingy, sweet deliciousness!
The lemon custard is totally homemade but it comes together quickly in a saucepan, while the biscuits are just store bought Arnotts Lattice Biscuits, hence no baking required. Just pour the custard on top of a base of biscuits. Line the top with more biscuits and a sweet lemon icing, then leave it in the fridge to set for a couple of hours before serving.
The biscuits stay lovely and crisp, while the centre is soft, creamy and rich. Even though there’s a spoon in these photos, this is definitely an eat-with-your-hands type deal and worth every morsel 🙂
If you love lemon, you may like these recipes too
- 18 lattice biscuits
- 1 ½ cups milk
- 30 g butter
- 1 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1/3 cup cornflour
- ¼ cup water
- 3 egg yolks
- 2/3 cup lemon curd
- 1 cup icing sugar (confectioners / powdered)
- 1 teaspoon lemon zest
- 1 ½ tablespoons lemon juice (see notes)
Line a square baking tin with baking paper or plastic wrap. Arrange 9 of the lattice biscuits, in rows of 3, on the bottom of the pan, glazed side down.
Pour the milk into a heavy based saucepan, and add the butter, sugar and vanilla, then heat on very low heat until steaming, stirring regularly.
While the milk mixture is heating, mix together the water and cornflour until smooth. Pour it into a large bowl (or the bowl of a stand mixer) and add the egg yolks, then beat on high until light and pale yellow.
Once the milk mixture is steaming, remove from heat. Turn the stand mixer down to low-medium and pour the milk mix in a slow steady stream into the egg mix. Don’t pour it too quickly or the heat will scramble the eggs.
Once all the milk is added to the eggs, return the entire mix to the saucepan. Heat over low heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes or so, so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.
When the custard is very thick, remove from the heat and add the lemon curd. Whisk until everything is smooth and well combined then pour and spread over the bottom layer of biscuits. Top with the other 9 biscuits in the same pattern and place in the fridge while making the glaze.
Mix together the icing sugar, lemon zest and lemon juice and pour over the top of the slice. Spread evenly.
Allow to set in the fridge for 2-3 hours before slicing and serving.
I use an Australian 20ml tablespoon