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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.
226 K 3.9/5 (52 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.
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This recipe uses (among others)
Milk
Like these other recipes: Little vanilla, clementine and chestnut verrines, Cornmeal baps for Anne, Prune Far, Mustard baps, Chocolate-verbena cream, ... See them all 66
Caster sugar
Like these other recipes: Melon with port sorbet, Pecan fruit rolls , Choux pastry (pâte à choux), Doughnuts, Apricot jam with vanilla, ... See them all 375
Cornflour
Like these other recipes: Eggs meurette, Blackcurrant, vanilla and lime verrine , Peach and verbena feuilleté, Upside-down Parmentier, Paris flan filling, ... See them all 33
Egg yolk
Like these other recipes: Steamed leeks with morel sabayon, Clementine Creamy, Gâteau Basque , Panettone, Langoustine sabayon tart, ... See them all 76
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