Lemon Custard
User Reviews
4.9
Lemon Custard
Description
This Lemon Custard is prepared by whisking together sugar, cornstarch, lemon zest, egg yolks, milk, and cream before cooking the mixture over medium-low heat, stirring continuously until it thickens and begins to boil. The thickening process typically takes around 15 minutes. After boiling briefly, butter, lemon juice, and vanilla extract are stirred in to enhance flavor and smoothness. The lemon zest adds fresh citrus aroma, while the juice provides brightness and acidity.
The custard is immediately covered with plastic wrap pressed against the surface to prevent a skin from forming during cooling. It is chilled for at least two hours before serving, resulting in a velvety, rich custard with a balanced lemon taste.
This custard can be served on its own or used as a pie filling, layered dessert component, or topping. For smooth texture, whisk the cornstarch into the cold ingredients before heating to avoid lumps. The recipe can be cooked slowly over low heat or in a double boiler to prevent curdling, but constant stirring at low heat is sufficient.
Ingredients
- 2-3 lemon divided use, plural
- ⅔ cup granulated sugar
- 3 ½ tablespoons cornstarch
- 4 egg yolk
- 2 ⅓ cups milk
- ¾ cup light cream
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
Instructions
- Wash and dry the lemons. Using a fine grater or a zester, zest the lemons to create 1 tablespoon of zest.
- Cut the lemons in half and juice them to make ¼ cup of juice.
- Place sugar, cornstarch, and lemon zest in a medium saucepan, whisk to combine. Whisk in egg yolks, milk, and cream.
- Heat over medium-low heat while whisking until thickened and the mixture starts to boil. This will take about 15 minutes.
- Once boiling, let bubble for 1 minute while whisking. Remove from the heat and stir in butter, lemon juice, and vanilla. Pour into a medium bowl.
- Immediately cover with plastic wrap, resting the wrap on the surface of the custard.
- Refrigerate at least 2 hours.
Notes
- Whisk cornstarch into the cold liquids thoroughly before heating to ensure a smooth custard without lumps.
- When zesting lemons, avoid the white pith as it imparts bitterness; only use the yellow outer layer.
- Cook the custard slowly over low heat with constant stirring to prevent lumps; avoid high heat that can cause curdling.
- Use plastic wrap pressed directly on the custard surface while cooling to prevent skin formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407 | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 241mg | 80% |
| Sodium | 117mg | 5% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 29mg | 32% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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