Kent Lent Pie

  • Total Time

    1h 20m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

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This delicious Kent lent pie recipe from the South East is perfect as an afternoon tea treat. The combination of lemon and nutmeg in the creamy filling give this a wonderful flavour.


  1. Sift the flour and baking powder into a bowl. Add the butter rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

  2. Gradually add 2 - 3 tablespoons of cold water into the flour mixture, just enough to bring the pastry together with a butter knife.

  3. Roll out the pastry on a lightly floured surface and use to line a 20cm x 3cm flan tin, pressing the pastry into the fluted edges and leaving the overhang. Wholemeal pastry is difficult to handle so don’t panic use any excess to patch up any tears, and put the remaining pastry to one side for patching up later if needed. Cover with cling film and chill in the fridge for 20 minutes.

  4. Preheat the oven to 190C (fan 170C, gas mark 5). Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end, again patch with a little raw pastry if any holes form. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.

  5. Meanwhile bring the milk, cream and rice to the boil, stirring continuously and simmer for 30 seconds until thickened, remove and cool.

  6. Beat the butter and sugar together until light and fluffy.

  7. Beat the eggs in gradually then add the lemon zest, nutmeg, lemon extract and the rice cream and beat until smooth.

  8. Pour into the pastry case and sprinkle over a little extra nutmeg and the currants.

  9. Bake in the oven for 30 minutes until firm to the touch and light brown, covering with foil

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