Lemon Custards
Indulge in the luscious simplicity of Lemon Custards, a silky dessert that perfectly balances creamy richness with vibrant citrus flavor. This elegant recipe combines velvety egg yolks, fresh lemon juice, and fragrant zest, gently baked to achieve a luxurious, melt-in-your-mouth texture. Prepared in individual ramekins and cooked in a soothing water bath, these custards deliver a professionally smooth finish with minimal effort. With just 15 minutes of prep and a few pantry staples like heavy cream and vanilla extract, this easy yet sophisticated treat is perfect for dinner parties, brunch gatherings, or a quick make-ahead dessert. Serve them chilled, and elevate the presentation with whipped cream, a lemon slice, or a sprig of mint for a dazzling finish. Perfect for lemon lovers, this recipe captures the essence of light, citrusy bliss in every creamy spoonful.
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Recipe Information
Ingredients
- 4 large Egg yolks
- 100 grams Granulated sugar
- 240 milliliters Heavy cream
- 60 milliliters Fresh lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 150°C (300°F) and set a kettle of water to boil for the water bath.
In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is light and smooth.
In a small saucepan over medium heat, warm the heavy cream until it just begins to steam (do not let it boil).
Slowly add the warm cream to the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps or zest for an ultra-smooth custard.
Divide the custard mixture evenly among 4 small ramekins or oven-safe custard cups.
Place the ramekins in a deep baking dish or roasting pan, then carefully pour the hot water from the kettle into the pan until it reaches halfway up the sides of the ramekins.
Cover the baking dish lightly with aluminum foil and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or until fully chilled.
Optional: Garnish the custards with a dollop of whipped cream, a thin slice of lemon, or a sprig of mint before serving.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 102.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
