Cook on Clay Flameware Handmade in the USA

Ingredients

• The Pastry

• 300 g /10 oz flour
• 150 g /5 oz sugar
• 150 g /5 oz butter
• 3 egg yolks

• The Custard Cream Filling

• .5 L /2 cups + 2 Tbl milk, just boiled
• 4 egg yolks
• 4 Tbl sugar
• 4 Tbl flour
• Pinch of salt
• Lemon peel, grated

• The Topping

• 1 egg yolk
• Scant .1 L/ ½ c milk
• 20 g/.7 oz peeled almonds
• Powdered sugar

Cooking Instructions

Preheat oven to 325°F/160°C

The Pastry

Mix flour, butter, sugar and egg yolks just to obtain a pastry (using food processor if you prefer).  Rest it for half hour.

The Custard Cream

Whip the egg yolks with 4 tablespoons of sugar and a pinch of salt.

Add 4 tablespoons flour and the boiled milk with a little grated lemon peel (remove any of the white interior rind).

Cook a few minutes until it becomes creamy.  Let it cool.

Assemble the Pie

Spread half of the pastry using the rolling pin over the special paper for oven.

Put the pastry on a large Cook on Clay Platter, poke holes with a fork, and bake for 15 minutes.

Spread the other part of the pastry with rolling pin.

Take the pastry out of the oven and pour the cream mixture on.  Be careful to keep the edges clean.

Carefully place the second layer of pastry and press the edges.

Paint the top of the pie with egg yolk and milk mixture.

Put on the almonds, if desired.

Place again into the oven for 15 minutes.

Sprinkle with powdered sugar when it’s cooled.