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Muffin Pan Lemon Custard Tarts

Created by ImPat on November 8, 2020

Step 1: Combine custard powder and sugar in a medium saucepan and whisk in 60 ml (1/4 cup) milk until smooth and combined and add remaining milk and lemon rind and whisk to combine.
Step 2: Place saucepan over medium-high heat and cook, whisking constantly, for 8-10 minutes or until custard simmers and thickens and remove from heat and whisk in lemon juice.
Step 3: Transfer custard to a heatproof bowl and cover surface with plastic wrap and set aside for 30 minutes or until cool.
Step 4: Preheat oven to 180C/160C fan-forced.
Step 5: Place 1 biscuit on top of 21 holes of two 12-hole round-based shallow patty pans and bake for 3 minutes or until biscuits have softened and working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide.
Step 6: Whisk custard until smooth and divide custard among biscuits and refrigerate for 3 hours or until set. Dollop with whipped cream and top with lemon slices.