This lemon-flavored custard is silky, creamy, and perfectly balanced between sweet and tangy. Light yet rich, it’s a refreshing dessert that feels elegant while using simple ingredients.
🧺 Ingredients
- 2 cups milk (or half milk, half cream)
- 3 egg yolks
- ⅓ cup sugar
- 2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract (optional)
- 1 tbsp butter
🍳 Instructions
- Heat the milk
Warm milk in a saucepan over medium heat (do not boil). - Whisk base
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. - Temper eggs
Slowly pour warm milk into the egg mixture while whisking. - Cook custard
Return mixture to saucepan and cook over low heat, stirring constantly until thickened. - Add flavor
Remove from heat and stir in lemon juice, zest, butter, and vanilla. - Chill or serve warm
Pour into cups or bowls. Chill for 2 hours for a firmer texture.
💡 Tips for Perfect Custard
- Use low heat to avoid scrambling eggs
- Add lemon juice after cooking for freshest flavor
- Stir constantly for smooth texture
🧊 Storage Tips
- Refrigerate for 3 days
- Cover surface with plastic wrap to prevent skin forming
❓ FAQ
Can I make it dairy-free?
Yes—use coconut or almond milk, though texture may vary.
Why is my custard lumpy?
Usually from heat being too high or not whisking enough.
Can I use whole eggs?
Yes, but yolks alone make it richer and smoother.
🍽️ Final Thought
Bright, creamy, and irresistibly smooth—this lemon custard is the kind of dessert that feels both comforting and refined.
