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.
It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.
202 K 3.8/5 (48 reviews)
25 min.
Easy
175 g
6 IngredientsLast modified on: May 9th 2018
For 175 g, you will need:
- 1
2⁄3 cup Milk - 2
½ lemon - 3
¼ vanilla pod - 4
2 egg yolk - 5
1 tablespoon caster sugar - 6
½ tablespoon cornflour
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
To finish around 7pm, you'll need to have started before: 19:10.Change end time
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 1 min.
...and add ¼ vanilla pod. Mix well.
Stage 3 - 7 min.
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.
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.
Mix 2 egg yolk and 1 tablespoon caster sugar with a soft spatula. Add ½ tablespoon cornflour and mix again.
Stage 5 - 1 min.
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.
Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.
Stage 7 - 2 min.
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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on recipe by Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 30 RDI=3 % | 20 RDI=2 % | 320 RDI=20 % | 1,360 RDI: 20 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 6 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
How much will it cost?
- For 175 g : 1.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Milk
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Crème brulée, Lime crémeux, Almond tuiles, "Psychedelic" sandwich bread, ... See them all 60
Caster sugar
Like these other recipes: Toasted-flour biscuits, Confectioner's custard (Crème pâtissière, or French pastry cream), Lemon and grated apple tart, French Family Cake, Jam doughnuts, ... See them all 361
Cornflour
Like these other recipes: Spicy roast cauliflower gratin, Pumpkin (or potimarron) soup, Blackcurrant, vanilla and lime verrine , Apple confectioner's custard, Du Barry soup, ... See them all 33
Egg yolk
Like these other recipes: Asparagus "en petit pois", Crusty cockle tart, Real custard sauce (crème anglaise), Vanilla ice cream, Mousse with two chocolates, ... See them all 73
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