Easy way to make Lemon Custard (Rich and Delicate Taste)

This lemon custard is incredibly simple to prepare and delicious served pudding-style, as a cake filling, or as a dessert topping.

Lemon custard tastes exactly like summer because it is bright, zesty, and overflowing with lemon flavor, with a texture that is both delicate and rich.

Describe Lemon Custard.

A sugary pudding-like liquid known as custard is frequently thickened with egg yolk. Depending on how the recipe is used, it can be made thick or thin.

Sugar, cream, milk, and egg yolks (and in this case lemon for flavor). However, we like using cornstarch for its fantastic texture and how well it holds up in desserts like pies, tarts, and cakes! Many custard recipes just use egg yolk as a thickener.

• Serve lemon custard plain or with a dollop of fresh raspberries, blueberries, or strawberries with a cup of tea, or as a side to scones!
• Lemon custard can be quickly made and used as a summery, zesty filling between layers of cake or to fill small tart shells and pies.

Variations and Ingredients

LEMONS: Fresh lemons provide the recipe’s lemon taste (both zest and fresh lemon juice).

Replace it with another citrus fruit, such as orange, lime, or even grapefruit for lime custard. Banana, coconut, or plain vanilla custard are some additional common custard fillings for pies.

SUGAR: Sugar is required to sweeten the recipe and offset the lemon’s astringent flavor.

PRO HINT: When cooking with the other components, superfine granulated sugar will dissolve more quickly.

EGGS: Unlike a recipe for homemade lemon curd, custard just calls for egg yolks to create its distinctive flavor and custard-like consistency. The egg whites should be saved for future meringues or used to make egg muffins for breakfast. Large eggs work best.

DAIRY: For the richest flavor and smoothest texture, always use full-fat dairy products like milk and cream.

A crucial thickening that helps the ingredients come together and gives the dish its distinctive texture is CORNSTARCH.

Creating Lemon Custard

This sweet treat is incredibly creamy and simple.

1. To make one tablespoon, zest three washed lemons. Lemons should be cut in half, then squeezed to get 1/4 cup of juice.
2. Over medium-low heat, stir the ingredients until they thicken.
3. Turn off the heat and add the butter and lemon juice (as per the recipe below).
4. Put the custard in a bowl and wrap the top with plastic wrap (this prevents a film from forming on the top).
5. Before serving, chill.

ADVICE: To extract the juice from the lemons more easily, microwave them for 30 seconds.

Tips

• For a smooth custard, whisk the cornstarch into the chilled ingredients.
• Try to only get the yellow part of the lemon’s skin when zesting it; the white part is bitter.
• Although a double boiler can be used to cook the custard, we find that it is not necessary if the heat is kept low and the mixture is constantly stirred.
• Cook over low heat; if you turn the heat up too high, the custard may become lumpy.
• To prevent skin from forming, cool the custard with plastic wrap directly on the surface.

How to Prepare & Store

For up to a week, keep lemon custard covered in the refrigerator with a sheet of plastic wrap placed right on top of the custard.

Serve as a pudding substitute, a dip for fresh fruit, or a filling for baked tart shells topped with whipped cream and fruit custard.

Use it to top ice cream, fill cakes, or make lemon cupcakes. It’s ideal for topping pavlova or even meringue.

Lemon Custard

An easy-to-make dessert that can be used in a variety of recipes is homemade lemon custard.

Ingredients

• 2-3 lemons divided use
• ⅔ cup granulated sugar
• 3 ½ tablespoons cornstarch
• 4 egg yolks
• 2 ⅓ cups of milk
• ¾ cup light cream
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract

Instructions

1. Lemons must be washed and dried. To make 1 tablespoon of lemon zest, zest the lemons using a fine grater or a zester.
2. Lemons should be cut in half and juiced to get 1/4 cup of juice.
3. In a medium saucepan, mix the sugar, cornstarch, and lemon zest using a whisk. Add milk, cream, and egg yolks by whisking.
4. While whisking, cook the mixture over low heat until it thickens and begins to boil. About 15 minutes will pass throughout this.
5. After boiling, stir while allowing it to bubble for 1 minute. Incorporate the butter, lemon juice, and vanilla after turning the heat off. To a medium bowl, pour.
6. Cover the custard immediately with plastic wrap, laying the wrap on top.
7. Keep chilled for at least two hours.

Notes

• For a smooth custard, whisk the cornstarch into the chilled ingredients.
• Try to only get the yellow section of the lemon’s peel when zesting it; the white part is bitter.
• Although a double boiler can be used to cook the custard, we found that it is not necessary if the heat is kept low and the mixture is regularly stirred.
• Cook over low heat; if you put the heat up too high, the custard may get lumpy.
• To prevent skin from forming, cool the custard with plastic wrap directly on the surface.

Nutrition information

Calories: 407 | Carbohydrates: 53g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 117mg | Potassium: 339mg | Fiber: 2g | Sugar: 42g | Vitamin A: 944IU | Vitamin C: 29mg | Calcium: 229mg | Iron: 1mg