Cooking-ez.com

1,030 easy and fully explained recipes, with 12,534 photos and 77 videos

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.
67,2784.0/5 for 31 ratings
Grade this recipe:

Last modified on: May 9th 2018

For 350 g, you will need:

Change those ingredients for: 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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
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...

Step by step recipe


Stage 1 - 2 min.
Lemon Confectioner's Custard : Photo of step #1
Pour 250 ml milk into a saucepan.

Grate the lemon zest into the milk...

Stage 2 - 1 min.
Lemon Confectioner's Custard : Photo of step #2
...and add ½ vanilla pod. Mix well.

Stage 3 - 7 min.
Lemon Confectioner's Custard : Photo of step #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.

Stage 4 - 3 min.
Lemon Confectioner's Custard : Photo of step #4
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 : Photo of step #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.

Stage 6 - 7 min.
Lemon Confectioner's Custard : Photo of step #6
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 : Photo of step #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.

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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes that use this recipe: 5

Mini lemon millefeuilles
Mini lemon millefeuilles
Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
Lemon and lime custard tart
Lemon and lime custard tart
Strawberry feuilleté
Strawberry feuilleté

Source

Based on recipe by Gaston Lenôtre.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Chaud-froid of grapefruit, pineapple and lime custard , Pancake batter, Chocolate tart, Muffin dough, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Pavlova, Nougat, Gâteau Basque , Toffee apple upside-down cake, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Sicilian Epiphany Pie, Pistachio custard tart, Langoustine gratin, Pear and lime meringue pie, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Leek and fresh tuna tart, You should not leave egg yolks in contact with sugar, Two-cheese quiche, Cannelés, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page