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.
146K 44 3.9
Last modified on: May 9th 2018
Keywords for this recipe:Confectionner's custardLemonJuiceZestPastryFor 350 g, you will need:
- 0
250 ml milk - 1
1 lemon - 2
½ vanilla pod - 3
3 egg yolks - 4
30 g caster sugar - 5
20 g cornflour - Total weight: 492 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 14 min. | 23 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 650 Kcal or 2,721 Kj | 26 gr | 65 gr | 32 gr |
| 32 % | 10 % | 6 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 132 Kcal or 553 Kj | 5 gr | 13 gr | 7 gr |
| 7 % | 2 % | 1 % | 1 % |
How much will it cost?
Some recipes that use this recipe
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Source
Based on recipe by Gaston Lenôtre.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Bonnevaux apple tart, Flognarde, Household cake (Gâteau de ménage), Choux pastry (pâte à choux), ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Caramel semolina pudding with raisins, Pogne de Romans, Coconut pyramids, Nougat, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Almond cream or frangipane, Chocolate eclairs, Du Barry soup, Blackcurrant, vanilla and lime verrine , ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Eggs Comtoise, Fresh mint ice-cream, Paris-Brest, Chicken breasts in a potato crust, ... All |
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