Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon curd custard slices recipe

27 ratings

Sit back on a summery day and snack on these stacked custard slices. Adding lemon curd to the creamy filling and sandwiching between buttery pastry, gives an elegant bake that tastes just as good as it looks. Perfect for picnics, parties and afternoon teas. See method

Serves 12 (makes 12 slices)
15 mins to prepare and 40 mins to cook, 20 mins to cool
405 calories / serving

Ingredients

1 x 500g pack puff pastry

For the custard

800ml whole milk
2 tsp vanilla extract
1 gelatine leaf
150g caster sugar
4 egg yolks
100g plain flour
150g lemon curd

For the icing

200g (7oz) icing sugar, sifted
1 lemon, zested
yellow food colouring

Each serving contains

Energy
1705kj
405kcal 20%
Fat
16g 24%
Saturates
7g 37%
Sugars
41g 45%
Salt
0.4g 7%

of the reference intake
Carbohydrate 63.3g Protein 6.9g Fibre 1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk and vanilla in a pan over a medium heat. Bring almost to the boil, remove from the heat; set aside. Soak the gelatine in cold water.
In a large bowl, whisk the sugar, egg yolks and flour until pale. Stir in the warm milk, then pour into a clean pan. Warm over a low heat for 10 minutes, stirring continuously, until smooth.
Squeeze out the liquid from the gelatine, then whisk into the custard. Pour into a bowl and cover the surface with clingfilm; leave to cool.
Cut the pastry in half, wrap one piece in clingfilm and set aside. Roll out the remaining half to a 25cm (10in) square and transfer to a baking tray lined with nonstick baking paper. Cover with another sheet of nonstick baking paper, then top with a second tray, weighed down with baking beans. Bake for 30 minutes, or until crisp. Transfer to a wire rack to cool. Repeat with the second piece of pastry.
Line a 20cm (8in) baking tin with clingfilm. Trim the pastry pieces to the same size; put one in the tin. Give the custard a stir to loosen, then gently fold in the lemon curd. Spread the custard evenly over the pastry base, then top with the second piece of pastry. Chill for 20 minutes.
Meanwhile, make the icing. In a small bowl, mix the icing sugar with the lemon zest and a squeeze of juice, until smooth. Remove a spoonful of the mixture to another small bowl and stir in a little yellow food colouring.
Spread the white icing over the pastry. Using a spoon, drizzle lines of yellow icing over the white icing at even intervals. Drag a toothpick through the yellow lines to create a feathered effect. Chill for 1 hour before cutting into slices to serve.