Creamy lemon custards "> Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


serves 8

This is a light version. Also, see the richer and creamier Creamy lemon custards


  • 1/2 cup sugar
    4 eggs, beaten
    2 tablespoons cornstarch
    grated rind of 2 lemons
    ½ cup lemon juice
    3 cups 2% milk
    1 teaspoon lemon extract
    whipped cream (optional)


  • In medium bowl, whisk sugar and eggs. Mix in cornstarch and lemon juice. Set aside.
    In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan.
    Stir into egg mixture. Strain through a fine strainer and add lemon rind. Return mixture to clean saucepan.
    Cook over medium heat while whisking 5 to 7 minutes or until thickened.
    Divide lemon custard evenly among eight 1/2-cup ramekins or custard cups.
    Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
    As an option, garnish with whipped cream before serving.
Lemon custard

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