Sunshine-Sweet Lemon Custard: A Quick & Easy Treat

Byrecipeshup@gmail.com

This wonderfully quick and easy lemon custard is a true delight for beginners and experienced cooks alike! With its perfectly balanced sweet and tangy flavor and luxuriously smooth, creamy texture, it feels like a gourmet dessert without any of the stress. It’s the perfect way to brighten up your day. Here is the full recipe to bring this sunny treat to your table.

Ingredients You’ll Need

  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • A pinch of salt
  • 1 1/2 cups (360ml) whole milk
  • 1/3 cup (80ml) fresh lemon juice (from about 2-3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract

Easy Step-by-Step Instructions

  1. Whisk the Base: In a medium saucepan, off the heat, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is thick, smooth, and pale yellow.
  2. Incorporate Milk: Gradually and slowly, whisk in the whole milk until everything is perfectly combined and smooth. This gradual process prevents lumps from forming.
  3. Cook to Thicken: Place the saucepan over medium heat. Cook, whisking constantly and thoroughly, making sure to scrape the corners of the pan, until the mixture thickens and begins to bubble gently. Once bubbling, continue to cook and whisk for one more minute; the custard should be very thick.
  4. Finish with Flavor: Remove the pan from the heat. Immediately whisk in the fresh lemon juice, lemon zest, butter, and vanilla extract. Keep whisking until the butter has fully melted and the custard is smooth and glossy.
  5. Strain and Chill: For an extra-silky texture, pour the custard through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until completely chilled and set.
  6. Serve and Enjoy: Serve the chilled custard on its own, or with fresh berries, a dollop of whipped cream, or a crisp shortbread cookie.

FAQs About Lemon Custard

Why is my lemon custard lumpy?
Lumps usually form if the heat is too high or if the mixture isn’t whisked constantly. To fix it, simply press the cooked custard through a fine-mesh sieve before chilling.

Can I use bottled lemon juice?
For the brightest, freshest flavor, fresh lemon juice is highly recommended. Bottled juice can have a preservative taste that will alter the final flavor of the custard.

How long does homemade custard last?
Stored in an airtight container in the refrigerator, this lemon custard will stay fresh for up to 3-4 days.

Can I make this without cornstarch?
Cornstarch is the primary thickening agent here. While you can use all-purpose flour, the texture will be slightly heavier and less glossy than with cornstarch.

Is this recipe suitable for lemon curd lovers?
Yes! This custard is similar to a lemon curd but is typically a bit lighter and less intensely rich, making it perfect for eating with a spoon.