Lemon Custard
Served with red fruits, this sharp lemony custard makes the perfect summer dessert. To accentuate the flavour, sprinkle on some shreds of candied lemon zest just before serving.
Overview
A vibrant, refreshing custard showcasing bright lemon's sharp acidity balanced with sugar's sweetness and cream's richness. The tart elegance of this summer sauce makes it perfect accompaniment to fresh berries and light desserts.
Ingredients
Liquid base
- 240 ml single cream
- 240 ml lemon juice (about 6 lemons)
Sweetening
- 140 grams caster sugar (plus extra if the lemons are very tart)
Custard
- 6 egg yolks
Method
Stage 1 - Prepare liquid
- Combine the cream, 60 grams of sugar and the lemon juice in a saucepan.
- Slowly bring to the boil over a low heat.
Stage 2 - Temper egg yolks
- Meanwhile, in a bowl, whisk the egg yolks with the remaining 80 grams of sugar to a ribbon consistency.
- Pour the boiling cream on to the egg mixture, whisking continuously.
Stage 3 - Cook custard
- Pour the custard back into the saucepan.
- Cook very gently for 2 minutes, stirring continuously with a wooden spoon or spatula; don't let it boil or it will curdle.
Stage 4 - Strain & cool
- Pass the custard through a fine-meshed conical sieve into a chilled bowl.
- Leave to cool, stirring occasionally to prevent a skin from forming.
- When the custard is cold, cover the bowl with cling film and refrigerate until ready to serve.
Notes
- Fresh lemon juice: Essential; bottled lemon juice lacks fresh acidity and flavor.
- Tart lemons: Lemon acidity varies; taste and adjust sugar upward if needed.
- Gentle cooking: Prevents curdling; high heat scrambles egg yolks.
Serving
Serve chilled with fresh red fruits (berries, currants, raspberries). Add candied lemon zest shreds just before serving for visual elegance and enhanced flavour.
Storage
- Keeps refrigerated for 3 days in an airtight container.
- Do not freeze; custard texture becomes granular upon thawing.
- Flavour is best within 24 hours of making.
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