PREPARATION:

Lemon Pasticiotti Directions:

1. Preheat oven to 400 degrees.
2. Sprinkle table with a bit of flour and knead Pasta Frolla until softened, then roll into a 3-inch log, set aside.
3. Mix together 1 part Lemon Curd and 2 parts Vanilla Custard filling, pour into a gallon-size zip top bag. More lemon curd may be added to taste. 
4. Pull off a 1 to 2 inch ball of dough from the log, press into a flat disk about 1/4 inch thick. Fill bottom of of tins with flattened disks. 
5. With scissors, snip off a bottom corner of the sealed bag containing the filling mixture. Squeeze filling into tins until almost full.
6. Pull off more pieces of dough and form into flat disks, fold tops over tins, pressing to cut off excess dough, continue until all tins are sealed.
7. Sprinkle tops of pies with flour and paint on egg wash with a pastry brush.
8. Bake for 20-25 minutes or until tops are golden brown. 

pasta frolla Directions:

1. In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
2. To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
3. To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
4. Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.

vanilla custard Directions:

1. Have all of your ingredients measured and ready. In a deep saucepan (3 quart), bring the milk and vanilla to a simmer, turn off heat. Whisk the sugar into the eggs. Stream the cake flour into the eggs while whisking well to incorporate.
2. Ladle approximately 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well. Repeat with another ladle of hot milk.
3. Pour/scrape all of the egg mixture back into the saucepan of milk and return to medium-low heat, whisking continuously, making to sure reach the bottom and bottom sides of the pan. Mixture will thicken within a minute, whisk another 30 seconds.
4. Whisk in the butter, lower heat and whisk until quite thick, another minute or two. Remove from heat. Chill custard well in fridge before use.

lemon curd Directions:

1. Combine lemon juice, zest, butter and sugar in a saucepan and stir over heat to dissolve sugar. Add eggs and keep cooking over a low heat stirring constantly until the mixture comes to a boil and thickens.
2. Pour mixture into a jar, cover and refrigerate for up to two weeks.