Lemon Confectioner's Custard

Step by step recipe:

  1. 2 min.Lemon Confectioner's Custard : Photo of step #1
    Pour 250 ml milk into a saucepan.

    Grate the lemon zest into the milk...
  2. 1 min.Lemon Confectioner's Custard : Photo of step #2
    ...and add ½ vanilla pod. Mix well.
  3. 7 min.Lemon Confectioner's Custard : Photo of step #3
    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.
  4. 3 min.Lemon Confectioner's Custard : Photo of step #4
    Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again.
  5. 1 min.Lemon Confectioner's Custard : Photo of step #5
    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.
  6. 7 min.Lemon Confectioner's Custard : Photo of step #6
    Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.
  7. 2 min.Lemon Confectioner's Custard : Photo of step #7
    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.
  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.

Recipes which use it: 4

Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
Mini lemon millefeuilles
Mini lemon millefeuilles
Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
Strawberry feuilleté
Strawberry feuilleté

Source:

Based on recipe by Gaston Lenôtre.

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