How To Make Lemon Custard Dessert

In this recipe tutorial we will see How To Make Lemon Custard Dessert, Lemon custard brings a delightful twist with its bright and tangy flavor.

This simple recipe is perfect for those new to cooking, offering a step-by-step guide to creating a delicious lemon custard.

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Ingredients

Egg Yolks: 5 large
Granulated Sugar: 1/2 cup
Whole Milk: 1 1/2 cups
Heavy Cream: 1 cup
Fresh Lemon Juice: 1/3 cup
Lemon Zest: From 2 lemons
Vanilla Extract: 1 teaspoon
Salt: A pinch

Equipment

Medium saucepan
Mixing bowl
Whisk
Strainer
Grater
Measuring cups and spoons
Ramekins or serving dishes

Preparation Steps

Zest and Juice the Lemons

Start by washing the lemons thoroughly. Using a grater, zest two lemons. Be careful to only grate the outer yellow layer, as the white pith underneath is bitter. After zesting, cut the lemons in half and juice them until you have 1/3 cup of fresh lemon juice.

Combine Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and sugar. Whisk until the mixture is pale and slightly thickened. This process incorporates air into the yolks, ensuring a light and creamy custard.

Heat Milk and Cream

Pour the milk and heavy cream into a medium saucepan. Heat the mixture over medium-low heat until it’s warm but not boiling. Stir occasionally to prevent a skin from forming on the surface.

Temper the Egg Mixture

Tempering is crucial to prevent the eggs from scrambling. Slowly pour the warm milk and cream into the egg mixture, whisking continuously. This gradual increase in temperature cooks the eggs gently.

Cook the Custard

Return the mixture to the saucepan and cook over low heat. Stir constantly with a wooden spoon, scraping the bottom of the pan. The custard is ready when it coats the back of the spoon and a line drawn with your finger holds its shape.

Strain and Add Flavors

Strain the custard through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits, ensuring a smooth texture. Stir in the lemon juice, zest, vanilla extract, and a pinch of salt. The lemon juice and zest give the custard its signature tangy flavor.

Cool and Chill

Allow the custard to cool for a few minutes at room temperature. Then, cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours.

Serve

Serve the chilled lemon custard in ramekins or as a filling for pastries or cakes. Garnish with a sprig of mint or a slice of lemon for an elegant presentation.