LEMON CUSTARD PIE

LEMON CUSTARD PIE

This layed custard pie is the bottom line in great desserts.

1 9 inch graham cracker crust.(Bake the crust in a preheated oven until lightly coloured and fragrant. It must cool completely on a wire rack.

Filling :

1 1/2 cups milk

1/4 cup cold water

1 envelope unflavoured gelatine

3 tablespoons cornstarch

4 large egg yolks

pinch of salt

1 cup granulated sugar

1/4 cup fresh lemon juice

2 tablespoons of a light rum

1 tablespoon grated lemon peel

1 teaspoon vanilla

1 cup heavy cream

100 gms semisweet chocolate, chopped

Some chocolate shavings for garnishing

Place the cold water in a small bowl and sprinkle the gelatine over it. Let it stand for 5/10 minutes until softened.

Next mix 1/2 cup milk with the cornstarch (another name for cornflour ) and egg yolks.

Place the remaining milk in a saucepan with 2/3 cup of sugar and the salt and bring to a simmer over medium heat. Stir in the egg yolk mixture into the milk mixture. Stirring constantly allow the mixture to thicken (about 3 minutes). Remove 1 cup of custard to another small bowl and set aside.

To the remaining custard add the softened gelatine and mix till dissolved. Add the lemon juice, rum and the lemon peel. Remove from heat.

Melt the chocolate in a double boiler over simmering water and stir till smooth.

Add the melted chocolate and the vanilla to the small bowl of reserved custard.

Mix and spoon the chocolate over the crust. Chill for 15 minutes until just set.

Take the remaining sugar and beat together with the cream at high speed until soft peaks are formed. Fold 2/3rds of th cream into the lemon custard and spoon the lemon custard over the chocolate custard layer. Smoothen the top and chill until firm (about 2 hours).

Using a star tip pipe the reserved whipped cream around the border of the crust. Arrange the chocolate shavings inside the whipped cream border. Place a dollop of the cream in the middle.