Two Italian Lemon Custard Desserts

Ingredients

• RECIPE 1 — LEMON CUSTARD CAKE
• FOR THE LEMON CUSTARD
• 1 large egg
• 2 tbsp granulated sugar
• 1 tbsp cornflour or corn starch
• Juice of 1/2 lemon
• 200ml milk
• 1 1/2 tbsp butter
• FOR THE CAKE BATTER
• 3 large eggs
• 1 pinch salt
• 6 tbsp granulated sugar
• 1 1/2 tsp vanilla sugar
• 8 tbsp vegetable oil
• 2 tbsp sour cream
• Finely grated zest of 1 lemon
• 8 tbsp plain flour
• 2 tsp baking powder
• Flaked almonds, as desired
• Icing sugar, for finishing
• RECIPE 2 — LEMON MASCARPONE CUSTARD TART
• FOR THE MASCARPONE CUSTARD
• 500ml milk
• 2 large eggs
• 4 tbsp cornflour or corn starch
• 5 tbsp granulated sugar
• 80g mascarpone or cream cheese
• Juice and finely grated zest of 1 lemon
• FOR THE PASTRY
• 1 large egg
• 120g granulated sugar
• Finely grated zest of 1 lemon
• 320g Italian 00 flour or plain flour
• 6g baking powder
• 140g butter, softened

Method

1. RECIPE 1 — Make the lemon custard cake.
2. Whisk 1 egg with 2 tablespoons sugar, 1 tablespoon cornflour, the juice of half a lemon and 200ml milk in a saucepan.
3. Cook over medium heat, whisking continuously, until the custard becomes thick.
4. Remove the custard from the heat, stir in 1 1/2 tablespoons butter and leave it to cool.
5. Preheat the oven to 180°C conventional or 160°C fan.
6. Grease and line a 20–22cm round cake tin.
7. Beat the 3 eggs with the salt, sugar and vanilla sugar until pale, foamy and increased in volume.
8. Mix in the vegetable oil, sour cream and lemon zest.
9. Sift in the flour and baking powder and fold just until smooth.
10. Spread the batter evenly in the prepared tin.
11. Spoon or pipe the cooled lemon custard over the batter.
12. Scatter flaked almonds over the top.
13. Bake for approximately 30–35 minutes, until golden and a skewer inserted into the cake portion comes out clean.
14. Allow the cake to cool before removing it from the tin.
15. Dust with icing sugar before serving.
16. RECIPE 2 — Make the lemon mascarpone custard tart.
17. Whisk the 500ml milk, 2 eggs, cornflour, sugar and lemon juice and zest together in a saucepan.
18. Cook over medium heat, whisking continuously, until thick.
19. Remove from the heat, mix in the mascarpone or cream cheese and leave the custard to cool.
20. Preheat the oven to 180°C conventional or 160°C fan.
21. Grease a 22–24cm tart tin.
22. Beat the remaining egg with the 120g sugar and lemon zest.
23. Add the softened butter and mix until combined.
24. Add the flour and baking powder and knead briefly to make a soft pastry.
25. Reserve approximately one-third of the pastry for the topping.
26. Press the remaining pastry evenly across the base and sides of the prepared tart tin.
27. Spread the cooled mascarpone custard inside the pastry shell.
28. Crumble or grate the reserved pastry evenly over the custard.
29. Bake for approximately 30–35 minutes, until the pastry is golden.
30. Cool the tart completely before removing it from the tin and slicing.