Lemon and gin custard squares

The classic Kiwi custard slice gets taken to a whole new level in this delicious recipe. Thick, silky custard squares are drizzled with a lemony gin glaze and topped with zesty dried lemon slices

By Sophie Gray
  • 35 mins cooking
  • 6 hrs marinating
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 2 sheets frozen puff pastry, defrosted
  • 1/2 cup custard powder
  • 1/2 cup caster sugar
  • 1 tablespoon lemon zest
  • 2 1/2 cup milk
  • 2 cup cream
  • 1 egg yolk
  • 1/2 teaspoon vanilla bean paste
  • 1/3 cup lemon juice
  • dried lemon slices, to serve (optional)
Lemony gin glaze
  • 1 teaspoon butter, soft
  • 1 1/4 cup icing sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon gin


  • 1
    Preheat oven to 220°C. Grease and line a 22-23cm square cake tin with baking paper, so it overhangs on all sides. Grease 2 baking trays.
  • 2
    Place 1 sheet of pastry on a baking tray, prick it all over with a fork, then cover with the other tray, greased side down. Place in the oven and weight the top tray with a heatproof casserole dish to restrict the pastry rising. Bake for 15-20 minutes until golden. Repeat with the second sheet of pastry.
  • 3
    Meanwhile, make the custard. Place the custard powder, sugar, zest and half the milk in a saucepan and whisk until smooth. Add remaining milk, cream, egg yolk and vanilla; heat until simmering, whisking continuously until thick.
  • 4
    Remove from the heat, whisk in the lemon juice and set aside until cooled slightly, but not set.
  • 5
    Place the square cake tin on top of the cooked pastry sheets and use a sharp knife to trim them so they will fit neatly inside the tin.
  • 6
    Place one pastry sheet into the tin, pour in the custard and level the top. With the best side facing up, place the second pastry sheet on top.
  • 7
    Make the lemony gin glaze (see below). Pour lemony gin glaze over the pastry; spread quickly before it sets.
  • 8
    Chill for 6 hours or overnight. Lift out then cut with a hot, dry bread knife, wiping in between slices. Decorate with lemon zest or dried lemon slices, if desired.
Lemony gin glaze
  • 9
    Mix the butter, icing sugar, lemon juice and gin to a spreadable glaze.


To dry lemon slices, place on baking paper in a low oven for 20 minutes until dried. You can omit the gin if preferred – replace with 1½-2 tablespoons warm water. To get 1 tablespoon zest and ⅓ cup juice, you'll need 1-2 large, juicy lemons. If you have sufficient baking trays, bake both puff pastry sheets at the same time.