This is a dessert that goes well with a heavy meal of meat or chicken. It is light and tartness of the lemon custard is really good after a curry or steak. Use fresh lemons and the custard can be made earlier. It stays fresh in the fridge for up to 10 days.
Zest of two lemons
Sugar 3/4 cup
Corn flour 2 tbsps
Water 2 tbsps
Butter 120 g
Lemon juice 3/4 cup
Condensed milk 1/2 cup
Make the pastry pie crust according to the recipe given here. Divide the dough into two halves and use just one half. The rest can be frozen for use later.
Line a greased pie dish with the rolled pie crust and pierce the bottom with a fork. Line the crust with aluminium foil and add fry rice to weigh down the crust. Bake in a 180 degree C oven for 20 minutes. Remove the foil and rice and bake for another five minutes.
Add a teaspoon of sugar to the zest in a pestle and grind to a paste.
Dissolve the corn flour in the water and keep it aside.
In a saucepan bring the butter, lemon juice, sugar and the zest paste to a boil. Continue to boil for four minutes, stirring all through.
Add the corn flour and simmer for three minutes, stirring continuously. It will thicken.
Take it off the heat and add the condensed milk. Stir well. Cool for 15 minutes.
Pour the lemon curd into the baked pie crust and refrigerate for two hours.
Slice and serve.