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.
59,5064.1/5
Last 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: 492 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 14 min. | 23 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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.
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.
Nutritional information
How much will it cost?
For 350 g : 2.15 €
Recipes which use this 4
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Source: Based on recipe by Gaston Lenôtre.
More recipes?
This recipe use (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Bechamel sauce, Alsatian apple tart, Jam doughnuts, Apricot blancmange, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Cornmeal baps for Anne, Butter cream, Warm apple feuillantines, Chestnut cake, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Upside-down Parmentier, Pistachio confectioner's custard, Peach and verbena feuilleté, Rabbit civet "à la normande", ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Gâteau Basque , Tagliatelle and courgette spaghetti, carbonara style, Blackcurrant, vanilla and lime verrine , Pistachio ice cream, ... All |
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