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Deborah

Deborah Dana
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Recipe of Lemon Custard
Recipe

Lemon Custard

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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.
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Ingredients

10 portions
  • 3 egg yolks
  • 2 tablespoons flour
  • 1/2 cups lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons Water
  • 1/3 cups sugar
  • 1/2 teaspoons salt

Preparation

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.

PRESENTATION

If the custard is served to accompany a breakfast or tea place in a refractory for nice jam.

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Nutritional information

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