Lemon custard, a custard as good as in a pastry shop, easy to make at home, without waste, with fresh lemon juice and whole egg, so you don’t have leftover egg whites and use fewer eggs, we save and use fewer yolks so the custard is also lighter. If you want an even lighter version, try the water-based lemon cream. To achieve a light and velvety custard with an intense lemon flavor, we don’t use flour, but better corn starch or potato starch, it thickens our creams better and leaves them velvety, without having that floury aftertaste, or the sensation that the custard is floury. The intense aroma is given by the fresh lemon juice, in fact, there is nothing better for a good lemon custard, and no need for aromas or special preparations to give an intense lemon flavor, but only lemon juice to add to the milk along with the classic ingredients for a good custard and also some lemon zest, to put directly in the saucepan while we are cooking the custard. Preparing the custard this way will be really simple, you only dirty one saucepan and in a few minutes it’s already done. You can make the custard more fluid or denser, by using less or more cornstarch, slightly varying the doses. You can also make it more bitter or sweeter by varying not only the amount of sugar but also the amount of lemon juice. This lemon custard is perfect for filling any type of dessert, cakes, tarts, cream puffs, lemon trifle, but it’s also great to enjoy on its own, maybe with a couple of cookies. If you’re lucky enough to have a lemon tree, or you have a friend who does, stock up, to keep them for a long time, even when there are none left on the tree, keep them in the fridge, in the lower part, better closed in a drawer, you will see that you can preserve them for months and thus prepare a delicious cream.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Lemon Custard
- 2 cups milk
- 3.5 oz lemon juice (or juice of 1 lemon)
- 1 egg
- 1/3 cup cornstarch
- 1/2 cup sugar
- zest of 1 organic lemon
Tools
- Saucepan
- Citrus Juicer
- Wooden Spoon
Preparation of Lemon Custard
In a saucepan, mix the cornstarch with the sugar, then add the whole egg and stir to get a creamy mixture. If the mixture is too thick, add a little milk to obtain a soft cream.
Add the lemon juice, you can use the juice of one lemon, or even two lemons if you want a stronger flavor. Stir.
Now all that remains is to add all the milk, always mixing gently, so as to completely dissolve the creamy mixture in the composition.
Cook on the stovetop over moderate heat. As you cook, stir continually, so the custard doesn’t stick to the saucepan.
Continue stirring until the custard thickens and reaches a boil. At that point, you can turn off the heat and put the custard in a bowl, covered with plastic wrap in contact, so a bothersome film doesn’t form on top.
Mix the custard once cold, even with beaters, to make it fluffy and delicious. Great with a bit of whipped cream to prepare a delicious Lemon Diplomatic Cream like the one I used for the lemon delight cake, and the lemon and strawberry cake.
To prepare the lemon custard faster, we can heat the milk first with the lemon peels, so that it only needs a short time on the heat.
To prevent the custard from burning, it’s always good to stir constantly, especially along the circumference of the saucepan, it’s very useful to use a saucepan with a thick edge, so the heat is distributed more evenly. I also find non-stick saucepans to be very useful as they are thicker compared to regular aluminum pans, you can view it here non-stick saucepan.
This amount of custard is enough to fill a small 6-inch two-layer cake, or one layer for an 11-inch cake.
If you want to receive my recipes, follow me on social media, on the page FACEBOOK, Pinterest and Instagram, I remind you that you can leave a comment, here or also on social media, and if you try one of my recipes send me your shot, you can also find me on YouTube: Ornella Scofano Ricette che Passione.Return to the HOME.
Also try the orange custard, or the one with mascarpone, delicious.
Page with affiliate links
