Lemon Confectioner's Custard


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.
217 K 3.8/5 (48 reviews)
Grade this recipe:
Keywords:
Last modified on: May 9th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 350 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
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.
Lemon Confectioner's Custard : Stage 1
Pour 250 ml milk into a saucepan.

Grate the lemon zest into the milk...

Stage 2 - ⌛ 1 min.
Lemon Confectioner's Custard : Stage 2
...and add ½ vanilla pod. Mix well.

Stage 3 - ⌛ 7 min.
Lemon Confectioner's Custard : Stage 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.

Stage 4 - ⌛ 3 min.
Lemon Confectioner's Custard : Stage 4
Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again.

Stage 5 - ⌛ 1 min.
Lemon Confectioner's Custard : Stage 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.

Stage 6 - ⌛ 7 min.
Lemon Confectioner's Custard : Stage 6
Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.

Stage 7 - ⌛ 2 min.
Lemon Confectioner's Custard : Stage 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.

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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %60 RDI=6 %30 RDI=5 %650 RDI=30 %2,720 RDI: 30 %
Per 100 g5 RDI=2 %10 RDI=1 %6 RDI=1 %130 RDI=7 %550 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg
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
Lemon Meringue Pie Verrines
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.
Lemon and lime custard tart
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.
78 K 3 hours 15 min.
Clafoutis "Marie-Antoinette"
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...
61 K4.9 1 hour 20 min.
Ramekins with almonds, apples and lemon
Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
25 K 45 min.
Mini lemon millefeuilles
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.
This recipe uses (among others)
Other recipes you may also like
Escalope cordon bleu
Escalope cordon bleu
Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at the canteen.
March 31th 202432 K 1 hour 35 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010306 K 14.2 15 min.
Koulibiak in pie dish
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7th 2018385 K3.8 3 hours 20 min.
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30th 2019930 K 34.3 7 hours
Apricot blancmange
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
August 23th 2011323 K4 3 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page