Lemon Custard – Spend With Pennies


This lemon custard is really easy to make and wonderful to eat pudding type or get pleasure from as a cake filling or dessert topping.

Brilliant, tangy, and bursting with lemony taste with a texture that’s each delicate and wealthy, lemon custard tastes identical to summer season.

bowls of Lemon Custard

What’s Lemon Custard?

Custard is a sweetened pudding-like combination typically thickened with egg yolk. It may be made skinny or thick in consistency relying on the recipe utility.

Egg yolks, cream, milk, and sugar (and on this case lemon for taste). Many custard recipes include simply egg yolk as a thickener nonetheless we want with the addition of cornstarch for an incredible texture and the way nicely it holds up in desserts like pies, tarts, and desserts!

  • Serve lemon custard as-is with a sprinkle of recent raspberries, blueberries or sliced strawberries or as a facet to scones with a spot of tea!
  • Make lemon custard in minutes and fill mini tart shells and pies, or use it as a summery, citrusy filling between cake layers.

Lemon Custard ingredients with labels

Substances and Variations

LEMONS: The lemon taste on this recipe comes from recent lemons (each zest and recent lemon juice). Swap it out for different citrus fruits like grapefruit, orange, and even lime for lime custard. Different well-liked custards for pie are banana, coconut, or fundamental vanilla custard.

SUGAR: Sugar is important to steadiness the tart taste of lemon and sweeten the recipe.

PRO TIP: Superfine granulated sugar will dissolve quicker because it cooks with the opposite elements.

EGGS: In contrast to a do-it-yourself lemon curd recipe, custard solely makes use of egg yolks to offer it that wealthy taste and custard-like texture. Giant eggs work finest, save the egg whites for future meringues or use them to make egg muffins for breakfast!

DAIRY: All the time use full-fat dairy milk and cream for the richest taste and smoothest texture.

CORNSTARCH: An vital thickener that binds the elements and provides the recipe its signature texture.

process of adding ingredients together to make Lemon Custard

Methods to Make Lemon Custard

This easy dessert is so deliciously creamy!

  1. Zest cleaned lemons to make 1 tablespoon. Lower the lemons in half and squeeze to make 1/4 cup of juice.
  2. Whisk elements in a saucepan over medium-low till thickened.
  3. Take away from warmth & stir in butter & lemon juice (as per the recipe beneath).
  4. Pour custard right into a bowl & cowl the floor with plastic wrap (this prevents a movie from forming on the highest).
  5. Refrigerate earlier than serving.

PRO TIP: Heat the lemons within the microwave for 30 seconds for simpler juice extraction.

bowls of Lemon Custard garnished with raspberries

Ideas

  • Whisk the cornstarch into chilly elements for a easy custard.
  • When zesting the lemon, attempt to get solely the yellow a part of the pores and skin, the white half is bitter.
  • Custard could be cooked over a double boiler however we discover if the warmth on the range is low and also you stir continually, it isn’t wanted.
  • Prepare dinner over low and gradual warmth, when you flip it up greater, this could trigger the custard to be lumpy.
  • Cool with plastic wrap touching the floor of the custard to maintain a pores and skin from forming.

Methods to Retailer & Serve

Hold lemon custard coated within the fridge with a sheet of plastic wrap straight on the floor of the custard for as much as 1 week.

Serve such as you would serve a pudding, as a dip for recent fruit, or fill baked tart shells with custard and fruit and high with whipped cream.

Use it to fill desserts or lemon cupcakes or spoon over ice cream. It’s good for toping meringue and even pavolva.

Extra Methods to Use Custard

What’s your favourite approach to make use of Lemon Custard? Tell us in a remark beneath!

Lemon Custard

Do-it-yourself lemon custard is an easy-to-make dessert that may be added to so many recipes!


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  • Wash and dry the lemons. Utilizing a fantastic grater or a zester, zest the lemons to create 1 tablespoon of zest.

  • Lower 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 mix. Whisk in egg yolks, milk, and cream.

  • Warmth over medium-low warmth whereas whisking till thickened and the combination begins to boil. This can take about quarter-hour.

  • As soon as boiling, let bubble for 1 minute whereas whisking. Take away from the warmth and stir in butter and lemon juice. Pour right into a medium bowl.

  • Instantly cowl with plastic wrap, resting the wrap on the floor of the custard.

  • Refrigerate a minimum of 2 hours.

  • Whisk the cornstarch into chilly elements for a easy custard.
  • When zesting the lemon, attempt to get solely the yellow a part of the pores and skin, the white half is bitter.
  • Custard could be cooked over a double boiler however we discover if the warmth on the range is low and also you stir continually, it isn’t wanted.
  • Prepare dinner over low and gradual warmth, when you flip it up greater, this could trigger the custard to be lumpy.
  • Cool with plastic wrap touching the floor of the custard to maintain a pores and skin from forming.

Energy: 407, Carbohydrates: 53g, Protein: 9g, Fats: 19g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 1g, Ldl cholesterol: 241mg, Sodium: 117mg, Potassium: 339mg, Fiber: 2g, Sugar: 42g, Vitamin A: 944IU, Vitamin C: 29mg, Calcium: 229mg, Iron: 1mg

(Vitamin data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.)

Course Dessert

Delicacies American

close up of Lemon Custard with a title
bowls of Lemon Custard with writing
Lemon Custard with lemon garnish and writing
Lemon Custard in bowls and top view with writing



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