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.
55,914 4.2/5
Last modified on: May 9th 2018
For 350 g, you will need:
- 1 : 250 ml milk
- 2 : 1 lemon
- 3 : ½ vanilla pod
- 4 : 3 egg yolks
- 5 : 30 g caster sugar
- 6 : 20 g cornflour
- Total weight: 492 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 14 min. | 23 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Pour 250 ml milk into a saucepan. Grate the lemon zest into the milk... |
2 min. |
| 2 |  | ...and add ½ vanilla pod. Mix well. | 1 min. |
| 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. |
7 min. |
| 4 |  | Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again. | 3 min. |
| 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. | 1 min. |
| 6 |  | Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously. | 7 min. |
| 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. |
2 min. |
| 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.
Nutritional information
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How much will it cost?
For 350 g : 2.15 €
Recipes which use it: 4
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Source: Based on recipe by Gaston Lenôtre.
More recipes?
This recipe use (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Pan-baked hash brown (Hash-brown casserole), Confectioner's custard (Crème pâtissière, or French pastry cream), Apricot blancmange, Crème de foie gras, ... [All] |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Crêpes Suzette, Clafoutis "Marie-Antoinette", Almond tuiles, Fresh mint ice-cream, ... [All] |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Blackcurrant, vanilla and lime verrine , Blanquette of veal, Pistachio custard tart, Sicilian Epiphany Pie, ... [All] |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Fruit crémeux, Sausage with duchess potatoes and a Mont d'Or fondue , Spaghetti with smoked salmon, Flognarde, ... [All] |
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