We may receive a commission on purchases made from links. When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite.

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

TIPSBaked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks ...