Many people haven’t tasted this creamy, delightful lemon custard. Therefore, we have decided to share with you a very easy recipe to make your own lemon custard at home.
On one hand, you can use this recipe for a lemon custard tart, or a lemon custard filling in a pie. On the other hand, you can eat it on its own and satisfy your need for a citrus flavor. Whatever you choose, we can guarantee that you will not be disappointed.
Read also: Homemade Pizza Rolls
Lemon Custard Secrets
For a successful custard, there are a few secrets. First of all, you need to purchase good quality lemons, in our case, organic. Do not buy soft, shaggy lemons. The color of the lemons must be vibrant yellow.
Also, you will need to buy first eggs, preferably from free-range chickens. Those kinds of eggs are usually big and very rich in taste.
Bain-marie or double broiler; Using this method, you will get a rich, creamy, smooth custard with no baked egg parts.
This time we will not create a pile of bowls, dishes, and pots. Prepare only a stainless steel bowl, a pot, a whisk, and a zest grater. Those utensils are normally found in every kitchen, but in case you miss any of them, do not hesitate to take a look at our editor’s choices below.
Serves: 8 Prep Time: 10 Minutes Cooking Time: 12 Minutes
Nutrition facts: 180 calories 19 grams fat
- 3 large free-range eggs
- 120 grams granulated sugar
- Juice of 3 lemons
- 50 grams butter, room temperature
- 1 tbsp lemon zest
- Start by heating water in a pot.
- In the meantime, crack the eggs in the stainless steel bowl and whisk together with the sugar and the lemon juice.
- Move the bowl over the pot with the boiling water and keep stirring for around 12 minutes.
- By that time, the custard should be thick, and there should not be any parts of cooked egg.
- If you want to play it safe and get rid of any lumps or cooked egg pieces, you can pass the lemon custard through a fine strainer.
- Now, cut the butter in small pieces and put them in the mixture. Stir until the butter has melted and incorporated completely.
- Then, pour in the tablespoon of lemon zest and stir once more to spread it properly in the custard.
- Use a plastic wrap to cover the custard. Please note that the wrap should actually cover the custard surface and not just the top of the bowl.