Fresh is always best! The freshness found in this Lemon Custard will make you feel like you are floating along on a gentle, yet brisk, lemon-scented spring breeze. This creamy, smooth custard blossoms into all the bouncy, lemon deliciousness to make your dessert-time bloom. Whether eaten alone, as a cake or pie filling, or anything else you would like to dollop with Lemon Custard, it is sure to liven up anything your sweet tooth enjoys. Plant this fresh, new lemon bud in your dessert garden and watch how you and your guests will grow to love it!
Ingredients
- 2-3 lemons, divided
- 2/3 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- 4 egg yolks
- 2 1/3 cups milk
- 3/4 cup light cream
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
Directions
Step 1 –Under cold water, wash the lemons and then dry them gently with paper towels.
Step 2 –On a cutting board with a fine grater or zester, finely grate the lemons to create 1 tablespoon of zest.
Step 3 –With a sharp knife and juicer, cut the remaining portion of the lemons in half and squeeze the lemons in the juicer to make 1/4 cup of lemon juice.
Step 4 –In a medium saucepan, add the lemon zest, the granulated sugar, and the cornstarch and whisk to combine.
Step 5 –Add the egg yolks, the milk, and the light cream to the sugar mixture and whisk to combine.
Step 6 –Transfer the custard mixture to the stovetop over medium-low heat to cook, whisking continually, until thickened and starting to boil, about 15 minutes.
Step 7 –Once the custard mixture comes to a boil, whisk continually and let bubble, about 1 minute.
Step 8 –Transfer the custard mixture to a wire rack and add the lemon juice, the butter, and the vanilla extract, stirring to combine.
Step 9 –Transfer the custard mixture from the saucepan to a medium bowl, immediately adding plastic wrap directly on the top of the actual custard mixture to prevent the custard from forming a skin.
Step 10 –Transfer the covered custard mixture to the refrigerator to chill for at least 2 hours.
Step 11 –Serve.
