Ingredients:

  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • ¼ cup granulated sugar (50g)
  • 1/4 teaspoon salt
  • 4-5 tablespoons ice water (60-75ml)
  • 1 ½ cups whole milk (360ml)
  • 1 cup heavy cream (240ml)
  • ¾ cup granulated sugar (150g)
  • 1 tablespoon cornstarch (8g)
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • Zest of 1 lemon

Instructions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Add cold butter and blend until crumbly.
  3. Stir in ice water, a tablespoon at a time, until dough forms.
  4. Chill the dough for at least 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. On a floured surface, roll out the chilled dough to 1/8-inch thickness.
  7. Cut circles to fit the muffin pan and press them into the greased cups.
  8. In a saucepan, heat milk and cream over medium heat until just steaming.
  9. In a bowl, whisk together sugar, cornstarch, egg yolks, vanilla, and lemon zest.
  10. Slowly pour the hot milk mixture into the egg mixture, whisking continuously.
  11. Return the mixture to the saucepan and cook until thickened. Strain through a sieve.
  12. Pour the custard into each prepared pastry shell, filling just below the top.
  13. Bake in the preheated oven for 20-25 minutes, or until the custard is set and the tops are golden brown.
  14. Allow to cool slightly before removing from the pan. Serve warm or chilled.