Simple Light Lemon Custard
Elevate your dessert game with this Simple Light Lemon Custard, a velvety-smooth treat that's bursting with bright citrus flavor. Made with wholesome ingredients like whole milk, fresh lemon juice, and a touch of buttery richness, this classic custard is perfect for those who crave a luscious yet refreshing dessert. The recipe combines creamy egg yolks with the zingy freshness of lemon zest and vanilla for a perfectly balanced, tangy-sweet flavor. Ready in just 25 minutes of prep and cook time, this silky custard can be enjoyed on its own, layered in parfaits, or used as a decadent filling for pies and tarts. With a hint of vanilla and a light, airy texture, it’s an easy-to-make dessert that's guaranteed to impress. Serve it chilled for the ultimate zesty indulgence! Keywords: light lemon custard, creamy lemon dessert, homemade lemon custard recipe, easy custard dessert, lemon filling for pies.
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Recipe Information
Ingredients
- 500 ml Whole Milk
- 100 grams Granulated Sugar
- 4 large Egg Yolks
- 2 tablespoons Cornstarch
- 60 ml Fresh Lemon Juice
- 1 lemon's worth Lemon Zest
- 30 grams Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
1. In a medium-sized saucepan, heat the milk over medium heat until it's warm but not boiling. Remove from heat and set aside.
2. In a separate mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until the mixture is smooth and pale in color.
3. Gradually pour the warm milk into the egg mixture, whisking constantly to ensure the eggs do not scramble.
4. Pour the combined mixture back into the saucepan and place it over medium heat, stirring constantly with a wooden spoon or whisk to prevent lumps.
5. Cook until the custard thickens and begins to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
6. Remove the saucepan from heat and stir in the fresh lemon juice, lemon zest, unsalted butter, vanilla extract, and a pinch of salt. Mix until fully incorporated and smooth.
7. Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
8. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
9. Once cooled, refrigerate for at least 2 hours to set. Serve chilled as is or use it as a filling for desserts.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 127.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 752 mg | 58% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 944 mg | 20% | |
*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.
