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.
75,5483.9/5 for 33 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.
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  • 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?
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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

Whole recipe
Energetic valueProteins CarbohydratesFats
650 Kcal or 2,721 Kj26 gr65 gr32 gr
32 %10 %6 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj5 gr13 gr7 gr
7 %2 %1 %1 %
% 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).

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See all recipes that use it

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: Old style brioche, Liège waffles, Deep leek and potato quiche, Chocolate cream, Alsatian apple tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Chocolate eclairs, Little apple turnovers with almonds and raisins, Vanilla ice cream, Melon with port sorbet, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Du Barry soup, Mushroom velouté, Rich hazelnut buttercream, Boeuf (beef) bourguignon, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Hollandaise sauce, Crème de foie gras, Chicken breasts in a potato crust, Pistachio ice cream, ... All

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