CookEat Recipe
Simple Lemon Latteruolo
A plain family milk-and-egg custard scented with a strip of lemon peel, baked without a pastry base.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurised whole milk; 100 g caster sugar; 6 whole eggs; 1 long thin strip of washed lemon peel, about 15–20 cm, without white pith; 20 g cold butter for the tin; 5 g butter for covering baking paper.
Step 2
Put the milk and sugar in a wide heavy saucepan. Cut a long thin strip of yellow peel from a washed lemon, avoiding the bitter white pith, and add it. Bring to a gentle boil and simmer uncovered for 30 minutes, stirring often and preventing scorching or overflowing.
Step 3
Remove from the heat and cool promptly until lukewarm, then remove the lemon peel. Beat the six whole eggs just enough to blend and mix thoroughly with the cooled milk; do not whip the whites separately.
Step 4
Grease a roughly 25 × 20 cm shallow tin generously with the 20 g cold butter. Pour in the custard. Lightly butter a sheet of baking paper with the separate 5 g butter and place loosely over the top to keep the surface pale.
Step 5
Bake at about 150°C for 40–60 minutes, depending on depth, until set and at least 74°C in the centre. Cool promptly and refrigerate at 4°C or colder within 2 hours. Chill for at least 3 hours before cutting into portions; serve cold and use within 2 days.
Step 6
For the pastry-base version, replace the 20 g tin butter with 15 g plain rendered lard. Mix 150 g flour, a pinch of salt and about 75 ml water to a smooth rollable dough; knead briefly, cover and rest 20 minutes. Roll to 1–2 mm on a surface dusted with about 10 g extra flour and line the lard-greased tin. Add the same lemon custard, cover with the paper greased with 5 g butter and bake as above. Once cold, cut into diamonds with the thin pastry still underneath. The plain version needs none of these pastry ingredients.
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