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.
208 K 3.8/5 (48 reviews)
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Last modified on: May 9th 2018
For 350 g, you will need:

Change these quantities to make:
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
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
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 Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 350 g : 2.20 €

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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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