Lemon pasticciotto

A golden, crumbly shell yields to the knife, revealing a thick, smooth lemon custard. Lard gives the pastry its tender, short texture, while finely grated zest perfumes the filling with a clean citrus note.

Instructions

1. Infuse and cook the custard

   Warm the milk with the lemon zest until steaming, but do not let it boil. Whisk the yolks with the sugar, then whisk in the flour. Gradually whisk in the hot milk, return everything to the pan and cook over low heat, stirring constantly. When the custard thickens and leaves a clear trail on the spatula, remove the zest, cover the surface directly and leave to cool.

2. Make and chill the pastry

   Combine the flour, sugar and salt. Add the cold lard and rub it in with your fingertips until the mixture looks sandy; keep the fat cool. Work in the egg and lemon zest, then bring the dough together quickly, just until uniform. Wrap and chill for 30 minutes.

3. Line and fill the moulds

   Heat the oven to 200°C and lightly butter four oval pasticciotto moulds. Divide the pastry into eight pieces, making four slightly larger than the others. Roll out the larger pieces and line the moulds, bringing the pastry up the sides. Spoon the cooled custard into the centres, keeping it clear of the edges.

4. Seal and glaze the pasticciotti

   Roll out the remaining four pieces of pastry into lids. Set them over the custard, press the edges firmly to seal, then trim away any excess. Brush the tops with the beaten egg yolk.

5. Bake until golden

   Bake at 200°C for 18–22 minutes. Remove the pasticciotti when the tops are evenly golden and the edges feel firm. Leave them to cool until just warm before unmoulding; the custard should hold its shape but remain soft.

Chef's tips

• Keep the lard cold and work quickly; if the fat softens, the pastry loses its crumbly texture.
• Cool the custard completely before filling, or it will soften the pastry and make sealing difficult.
• Press the pastry edges firmly all the way around, keeping custard out of the seam.

Storage

Keep refrigerated in an airtight container for up to 2 days. Reheat for 5 minutes at 150°C to crisp the pastry; freeze before baking.