Step by step recipe:

1. 2 min.
   Pour 250 ml milk into a saucepan.
   
   Grate the lemon zest into the milk...
2. 1 min.
   ...and add ½ vanilla pod. Mix well.
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.
4. 3 min.
   Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again.
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.
6. 7 min.
   Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.
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.
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

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Source:

Based on recipe by Gaston Lenôtre.

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