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.
188K 48 3.8
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Last modified on: May 9th 2018

Keywords for this recipe:
For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
9 min.14 min.23 min.
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Step by step recipe


Stage 1 - 2 min.
Lemon Confectioner's Custard
Pour 250 ml milk into a saucepan.

Grate the lemon zest into the milk...

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

Stage 3 - 7 min.
Lemon Confectioner's Custard
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
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
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
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
650 Kcal or 2,721 Kj26 gr65 gr32 gr
32 %10 %6 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj5 gr13 gr7 gr
7 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 350 g : 2.15 €

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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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See all recipes that use it
This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Apricot blancmange, Potimarron (Japanese chestnut pumpkin) purée, Chocolate rolls (petits pains), Clafoutis batter, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Victoria pineapple and lime tarts, Quick Strawberry Millefeuille, Nougatine, Mulled apple juice, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Chocolate eclairs, Italian hot chocolate , Chestnut moelleux, Mushroom velouté, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Household cake (Gâteau de ménage), Béarnaise sauce, Sicilian Epiphany Pie, Breton sablé biscuit dough, ... All
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