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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
1 PASTA FROLLA RECIPE, CHILLED
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1/3 CUP CORNSTARCH
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1+1/4 CUP GRANULATED SUGAR
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1+1/2 CUPS WATER
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1/2 TEASPOON SALT
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2 TBLSPOONS BUTTER
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3 EGG YOLKS
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1 ORGANIC LEMON RIND, GRATED
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1/3 CUP FRESH LEMON JUICE
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RECIPE
HEAT OVEN AT 350°F
PLACE THE CORNSTARCH, SUGAR AND SALT IN A 2-QUART SAUCE PAN
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ADD THE WATER AND PLACE IT OVER MEDIUM TO LOW HEAT, BRING TO A BOIL, STIRRING CONSTANTLY
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TAKE THE SAUCE PAN OFF THE HEAT
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IN A BOWL, PLACE THE EGG YOLKS AND STIR THEM WITH SOME IF THE HOT MIXTURE
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ADD THE EGG MIXTURE TO THE CORNSTACH MIXTURE AND PUT IT BACK ON THE HEAT, STIRRING CONSTANTLY, ABOUT ONE MINUTE. TAKE OFF THE HEAT AND ADD THE BUTTER, STIR.
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ADD THE LEMON RIND AND JUICE, STIR. SET A SIDE
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LINE WITH PARCHMENT PAPER AND BUTTER A 9-INCH SPRING FORM PAN, SPREAD A LITTLE MORE THEM HALF OF THE PASTA FROLLA ON THE BOTTOM OF THE PAN AND BAKE IN THE PREHEATED OVEN UNTIL COOKED. TAKE OUT OF THE OVEN AND SPREAD THE REMAINING DOUGH ON THE SIDES OF THE PAN
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FILL WITH THE CUSTARD AND FOLD THE EDGES OVER. PLACE IN THE PREHEATED OVEN UNTIL READY, 20 TO 30 MINUTES
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COOL AND SERVE AFTER A FISH DINNER, IT WILL BE VERY REFRESHING. DUST WITH POWDERED SUGAR, BUON APPETITO!!