Lemon Custard
Deborah Dana
This rich custard is very practical to accompany cakes, pastries and especially the lemon pie. It can also be made to accompany sweet bread in a breakfast or cookies in a tea afternoon.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 3 egg yolks
  • 2 tablespoons flour
  • 1/2 cups lime juice
  • 1 tablespoon lemon zest
  • 3 tablespoons water
  • 1/3 cups sugar
  • 1/2 teaspoons salt
Preparation
1h
0 mins
Low
  • In a saucepan combine all the ingredients and beat with a balloon whisk.
  • Place the pot over medium heat and continue beating while cooking avoiding overcooking the edges of the pot.
  • The custard will start to boil, allow it to cook for 1 more minutes.
  • Remove from heat and pass through a thin strainer. Store in a refractory for jelly or jam or use to accompany a cake, pastry or pie.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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