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.
206 K 3.8/5 (48 reviews)
25 min.
Easy
700 g
6 IngredientsLast modified on: May 9th 2018
For 700 g, you will need:
- 1
500 ml Milk - 2
2 lemons - 3
1 vanilla pod - 4
6 egg yolks - 5
60 ml caster sugar - 6
38.8 ml cornflour
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 15 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 1 min.
...and add 1 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.
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 | 50 RDI=20 % | 130 RDI=10 % | 60 RDI=10 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 6 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
How much will it cost?
- For 700 g : 4.35 €
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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: Kugelhof for Nanou, Little vanilla, clementine and chestnut verrines, Pesto crackers, Hamburger buns, Chocolate rolls (petits pains), ... See them all 60
Caster sugar
Like these other recipes: French Family Cake, Frozen cottage cheese with strawberries, Caramelized apple "moelleux" cake, Gâteau Nantais, Chocolate cream with a crunch, irish coffee mousse, ... See them all 361
Cornflour
Like these other recipes: Rich hazelnut buttercream, Pumpkin (or potimarron) soup, Sicilian Epiphany Pie, Upside-down Parmentier, Caramelized pear custard tart, ... See them all 33
Egg yolk
Like these other recipes: Pistachio confectioner's custard, Chocolate and vanilla crème brûlée, Mornay Sauce, Crème brulée, You should not leave egg yolks in contact with sugar, ... See them all 73
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