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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.

55,914 4.2/5

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Last modified on: May 9th 2018

For 350 g, you will need:

Change for: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

PreparationCookingStart to finish
9 min.14 min.23 min.
Preservation: 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

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

Grate the lemon zest into the milk...
2 min.
2 Lemon Confectioner's Custard : Photo of step #2...and add ½ vanilla pod. Mix well. 1 min.
3 Lemon Confectioner's Custard : Photo of step #3Bring 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 Lemon Confectioner's Custard : Photo of step #4Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again. 3 min.
5 Lemon Confectioner's Custard : Photo of step #5Pour 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 Lemon Confectioner's Custard : Photo of step #6Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously. 7 min.
7 Lemon Confectioner's Custard : Photo of step #7Once 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

Whole recipe
CaloriesProteins CarbohydratesFats
65026 gr65 gr32 gr
32 %10 %6 %5 %
Per 100 g
CaloriesProteins CarbohydratesFats
1325 gr13 gr7 gr
7 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 350 g : 2.15 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 4

Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
Strawberry feuilleté
Strawberry feuilleté
Mini lemon millefeuilles
Mini lemon millefeuilles
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
Source: Based on recipe by Gaston Lenôtre.
Grade this recipe :

More recipes?

This recipe use (among others)
MilkMilk: 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 sugarCaster 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]
CornflourCornflour: 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 yolkEgg 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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