Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste.
It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.
It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.
218 K 3.8/5 (48 reviews)
25 min.
Easy
2.15 €
350 g
6 IngredientsLast modified on: May 9th 2018
For 350 g, you will need:
- 1
250 ml milk - 2
1 lemon - 3
½ vanilla pod - 4
3 egg yolks - 5
30 g caster sugar - 6
20 g cornflour - Total weight: 495 grams
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 1 min.
...and add ½ vanilla pod. Mix well.
Stage 3 - ⌛ 7 min.
Bring to the boil on medium heat.
As soon as the milk comes to the boil, take off the heat, cover and leave to infuse for 15 minutes.
As soon as the milk comes to the boil, take off the heat, cover and leave to infuse for 15 minutes.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 1 min.
Pour the milk, while it is still hot, onto the egg yolks through a sieve to remove the lemon zest (which has a rather unpleasant texture in the mouth). Stir to mix thoroughly.
Stage 6 - ⌛ 7 min.
Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.
Stage 7 - ⌛ 2 min.
Once the custard has thickened, leave to cook for 10 minutes uncovered, then add the lemon juice and beat in rapidly with the whisk.
Your lemon confectioner's custard is ready.
Your lemon confectioner's custard is ready.
Stage 8
If you want to cool the custard quickly, even very quickly, do it like the professionals. See how in this video.
Remarks
To make a lime version of this custard, simply use a lime instead of the lemon.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on recipe by Gaston Lenôtre.
How much will it cost?
- For 350 g : 2.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
62 K4.9 1 hour 20 min.
Mini lemon millefeuilles
These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream). They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.
54 K 2 hours 25 min.
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
79 K 3 hours 15 min.
Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
62 K3.8 45 min.
Lemon Meringue Pie Verrines
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
73 K5 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Flognarde, Chocolate-verbena cream, Mouna, Nantes Tourton, Profiteroles, ... See them all 63
Caster sugar
Like these other recipes: Nougatine, Pistachio ice cream, Coffee custard, Toffee apple upside-down cake, Confit of quinces in Macvin, ... See them all 364
Cornflour
Like these other recipes: Mint and chocolate cream, Almond cream, Rich hazelnut buttercream, Chestnut moelleux, Pumpkin (or potimarron) soup, ... See them all 33
Other recipes you may also like
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010402 K4 6 hours 30 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019397 K4 1 hour 20 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise). February 21th 2011257 K4.1 2 hours 35 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish. June 22th 2013273 K4.9 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.