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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.

64,8044.0/5 for 29 ratings

Last modified on: May 9^th 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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start 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?

For 350 g : 5.05 €

Note : These prices are only approximate

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Recipes which use this 4

Source

Based on recipe by Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, French custard tart, "Psychedelic" sandwich bread, Little vanilla, clementine and chestnut verrines, Ciabatta, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel rice pudding, New tiramisu, Little vanilla, clementine and chestnut verrines, Fraisier (French strawberry cake), Chocolate sauce, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Gâteau Basque , Rich hazelnut buttercream, Pumpkin (or potimarron) soup, Confectioner's custard (Crème pâtissière, or French pastry cream), ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Fish in white wine, Deep leek and potato quiche, Sausage with duchess potatoes and a Mont d'Or fondue , Blanquette of veal, Béarnaise sauce, ... All

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