- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter, cubed
- Preheat the oven to 180°C.
- In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt.
- In a separate bowl, whisk together the milk and egg yolks until well combined.
- Gradually whisk the milk mixture into the sugar mixture in the saucepan until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.
- Remove from heat and stir in the lemon juice, zest, and butter until well combined.
- Pour the mixture into the pre-baked pie crust.
- Bake for 20-25 minutes, or until the filling is set.
- Let cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.
This Lemon Melktart is the perfect dessert for any occasion. The tangy and creamy filling pairs perfectly with the buttery and flaky crust. Serve it with whipped cream and fresh berries for a beautiful and delicious presentation.