Line a 20 x 30cm cake tin with baking paper and arrange the crackers in the bottom.Make a paste with the flour, cornflour, custard powder, salt, water, vanilla and egg yolks. Heat the milk, sugar and butter and add to the paste while whisking. Return to the pot and cook until the custard is thick, stirring continuously.Whip the egg whites until stiff then fold into the lukewarm custard. Pour the custard over the crackers and place another layer of crackers on top. Allow to set in the fridge until completely cool.Mix the icing sugar and lemon juice together with a little hot water to form a paste and drizzle over the tops of the custard slices. Cut into slices and serve.Makes 16-20.Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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