Lemon and vanilla custard squares
<p>If you've never tried making custard squares before, be sure to give these a go. You'll be surprised how simple they are – plus they're absolutely scrumptious.</p>
<p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 20</p>
<p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p>
<ul>
<li>2 sheets ready rolled flaky puff pastry</li>
<li>1 teaspoon caster sugar</li>
<li>½ teaspoon ground cinnamon</li>
</ul>
<p><em>For the filling</em></p>
<ul>
<li>800ml milk</li>
<li>6 tablespoons custard powder</li>
<li>1 teaspoon vanilla bean paste</li>
<li>¼ cup caster sugar</li>
</ul>
<p><em>For the icing</em></p>
<ul>
<li>1 ½ cups icing sugar</li>
<li>10g butter, melted</li>
<li>2-3 tablespoons lemon juice</li>
<li>1 teaspoon finely grated lemon zest</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method: </span></strong></p>
<p>1. Preheat oven to 185°C fan bake. Line 2 baking trays and place a sheet of pastry on each one. (You will need 4 baking trays in total if you want to cook both sheets of pastry at once – see below– so prepare just 1 sheet at a time if you have only 2 baking trays.) Sprinkle over combined caster sugar and cinnamon and prick all over with a fork.</p>
<p>2. Bake 8 minutes until pale golden and puffed then place a second oven tray on top of the puffed sheets to flatten them and cook a further 4-5 minutes until golden brown. Cool completely.</p>
<p>3. To make the filling, heat 600ml of the milk in a medium saucepan until near boiling. Whisk remaining milk with custard powder, vanilla and sugar.</p>
<p>4. Stir custard powder mixture into hot milk and simmer, stirring constantly, 2-3 minutes until thickened. Transfer to a jug or bowl and cover surface with plastic. Leave to cool (custard will be very thick).</p>
<p>5. Line a cake tin of similar proportions to the pastry with plastic wrap, allowing some overhang. Place a pastry sheet in the base of the tin and spoon custard over evenly. Place second layer of pastry on top and sandwich together. Chill for at least 2 hours until set before icing.</p>
<p>6. To make the icing, combine icing sugar with butter and add enough lemon juice to make a spreadable icing then stir in lemon zest.</p>
<p>7. Cut into squares to serve (a sharp serrated knife works best). Keep chilled.</p>
<p><em><strong>Written by Jo Wilcox. First appeared on</strong></em> <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><em><strong>Stuff.co.nz. </strong></em></span></a></p>
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<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a></strong></em></span></p>
