Lemon Custard

Lemon custard is a delightful dessert loved for its citrus flavor, creamy texture, and endless serving possibilities.

Table of Contents

Lemon Custard Recipe Ingredients
Lemon Custard Pudding Substitutions and Additions
How to Make Lemon Custard
Tips for Making Lemon Custard Pudding
When to Serve Homemade Lemon Custard
How to Store Lemon Custard
Why This Recipe for Lemon Custard is the Best
More Lemon Desserts You'll Love
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Decadent and refreshing, this lemon custard is an ideal dessert. Made from scratch in just 20 minutes, the lemony flavor and luxurious, smooth texture are hard to resist. Serve alone topped with your favorite fresh berries or in your choice of baked pastries.

small serving bowl with lemon custard with fresh raspberries and mini lemon slices

Lemon Custard Recipe Ingredients

ingredients to make lemon custard laid out and measured

Bursting with the taste of fresh lemons, our easy homemade version of the classic British dessert is the perfect treat to share with the lemon lovers in your life.

These simple ingredients combine to create an irresistible, rich custard that is sure to please. You might find this to be your new favorite way to enjoy lemons!

You’ll need:

½ cup + 2 tablespoons granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
2½ cups whole milk
4 extra-large egg yolks, lightly beaten, room temperature
2 tablespoons salted butter, chilled and cut into small pieces
½ teaspoon vanilla extract
⅓ cup fresh lemon juice

Optional garnish

Small, thin lemon slices
Fresh raspberries or fresh blueberries

Lemon Custard Pudding Substitutions and Additions

SUGAR: You can substitute powdered sugar for half of the granulated sugar for a slightly sweeter and creamier custard. Keep in mind that powdered sugar doesn’t dissolve as easily, so whisk it thoroughly with the cornstarch and lemon zest to avoid lumps.

HEAVY CREAM: To make a richer custard, you can substitute heavy whipping cream for half of the whole milk.

EGGS: If you don’t have enough egg yolks, use two large whole eggs instead of the four extra-large egg yolks. The custard may not thicken as much, so watch it closely during cooking.

LEMON JUICE: For a milder tartness, use only a quarter cup of lemon juice instead of a third cup. You can use bottled lemon juice or juice regular lemons for this recipe. For a sweeter and less sour flavor, try using Meyer lemons which have less acid content.

VANILLA EXTRACT: You can substitute almond extract or a splash of rum for the vanilla extract for a different twist.

BUTTER: If you don’t have salted butter, use unsalted butter and add a pinch of salt.

GARNISH: Besides the suggested garnish, feel free to get creative! Try fresh berries, chopped nuts, a sprinkle of powdered sugar, or a sprig of mint.

How to Make Lemon Custard

Follow the step-by-step instructions of our full recipe below to create this delicious treat for yourself.

saucepan with milk and lemon zest to make lemon custard

STEP ONE: Add the granulated sugar, cornstarch, and lemon zest to a medium saucepan.

Whisk to incorporate the cornstarch fully into the sugar. Slowly whisk in the whole milk until no lumps remain.

a saucepan with ingredients to make lemon custard

STEP TWO: Turn the heat to medium in the saucepan and cook, whisking constantly, for six to eight minutes or until the milk mixture starts to bubble and thickens. Remove from the heat.

milk, lemon, and egg yolks to make mix for lemon custard

STEP THREE: In a medium bowl with the lightly beaten egg yolks, slowly drizzle, while whisking constantly, one cup of the thickened milk mixture.

STEP FOUR: Return the saucepan to the heat and slowly whisk the egg mixture into the thickened milk mixture.

Continue cooking for another two to three minutes or until thick. Be sure to whisk constantly to avoid lumps in the custard.

adding butter and lemon juice to homemade lemon custard being made in a sauce pan

STEP FIVE: Remove the saucepan from the heat and add the butter and vanilla extract.

Slowly pour the lemon juice into the lemon custard while whisking until all the ingredients are fully incorporated and the lemon custard is smooth.

STEP SIX: Pour the custard into a medium-sized, heat-safe bowl.

Cover with plastic wrap pushed down to touch the entire surface of the lemon custard. This prevents a film from forming on the surface of the custard as it chills and sets.

bowl of lemon custard with plastic wrap to chill overnight

STEP SEVEN: Chill the lemon custard for at least three hours or overnight to fully set before spooning individual servings into small bowls.

Garnish individual servings with a slice of lemon and fresh fruit on top of the custard if desired.

Tips for Making Lemon Custard Pudding

I have lumps in my lemon custard.

To fix lumps in your custard mixture, start with the medium bowl you’ll use for chilling your lemon custard in. Then place a large fine mesh strainer over the bowl and pour your warm lemon custard through the strainer to ensure that you do not have any lumps of cooked egg in your final custard. You can also use a rubber spatula to make this task easier.

My cream mixture has scrambled eggs in it.

Be sure to whisk constantly while making this lemon custard, as you do not want to get a scrambled egg texture to your custard.

How can I make small servings of custard?

If you have small, heat-safe dessert dishes, then you can pour the warm lemon custard into the individual dishes or ramekins before refrigerating. Be sure to place a small piece of plastic wrap over each of the small dessert dishes just as you would for the larger bowl before chilling.

Do I need to wash my lemons before starting?

Yes, be sure to rinse your lemon under cool water and wipe off any waxy film that may be on the exterior before zesting and squeezing to juice. One large lemon should be sufficient for this recipe.

lemon custard in a small bowl with a spoon

When to Serve Homemade Lemon Custard

Classic Dessert: As a light and refreshing ending to a meal, serve the lemon custard chilled in small bowls. Add a dollop of whipped cream and a fresh raspberry for an elegant touch.

Summertime Treat: Turn it into a frozen dessert! Layer the chilled lemon custard with fresh berries in a loaf pan and freeze for several hours. Scoop and enjoy a tangy, frozen treat.

Tea Time Delight: Spoon lemon custard over warm scones or pound cake for a delightful afternoon tea.

Breakfast Remix: For a bright and citrusy twist on breakfast, serve the chilled lemon custard alongside pancakes, waffles, English muffins, or French toast.

Elegant Filling: Fill a pre-baked pie crust with lemon custard and top with fresh berries for a beautiful and delicious tart. You also use small tart shells for individual servings. It will also work nicely as a cake filling in between cake layers.

How to Store Lemon Custard

You’ve whipped up a batch of this luscious lemon custard, and it looks amazing! But maybe you can’t devour it all in one sitting—trust me, it’s tempting! Or you’d love to have some ready-made for future treats.

The good news is that homemade lemon custard is a fantastic make-ahead dessert! Here’s how to store it depending on your needs:

MAKE AHEAD: The beauty of lemon custard is you can actually make it a day ahead! Simply follow the recipe instructions, then let the custard cool completely at room temperature. Once cool, cover the surface of the custard directly with plastic wrap to prevent a film from forming. Stash it in the fridge for up to 24 hours before serving.

IN THE FRIDGE: This is the most straightforward way to store lemon custard. Let it cool completely at room temperature, then cover it directly with plastic wrap. The chilled lemon custard will be kept beautifully in the fridge for up to one week.

IN THE FREEZER: You can freeze your lemon custard for longer storage! Let it cool completely at room temperature, then transfer it to a freezer-safe airtight container. Leave a good inch of headspace at the top to allow for expansion during freezing. Frozen lemon custard will keep for up to two months.

REHEATING: Thaw frozen lemon custard overnight in the refrigerator. Once thawed, you can enjoy it chilled or gently reheat it in a saucepan over low heat, stirring constantly, until warmed through. Microwaving reheating is not recommended as it can cause the custard to curdle.

Why This Recipe for Lemon Custard is the Best

Sunshine in a Spoon: The vibrant lemon flavor brings a burst of sunshine to any dish. It’s the perfect pick-me-up on a gloomy day or a refreshing way to end a heavy meal.

Texture Twosome: The smooth, creamy texture of lemon custard is pure indulgence. It’s light enough to feel airy but rich enough to satisfy your sweet tooth.

Versatility is Key: Lemon custard is a chameleon in the dessert kingdom! Enjoy it on its own, use it as a filling for tarts and pastries, or elevate your breakfast with a citrusy swirl.

Easy Does It: Don’t be fooled by the fancy name, lemon custard is surprisingly simple to make at home. With just a few basic ingredients and a little whisking, you’ll be a custard connoisseur in no time.

Customizable Canvas: Like a blank canvas, lemon custard is open to your creativity. Adjust the lemon juice to play with the tartness, add a splash of another extract for a unique twist, or get fancy with the toppings. The possibilities are endless!

Lemon custard is a dessert dream come true – with fresh flavor, velvety smooth texture, and endless versatility. Plus, it’s surprisingly easy to make at home, so you can impress your taste buds and loved ones without breaking a sweat!

Lemon Custard Recipes Frequently Asked Questions

My custard isn’t thickening up. What did I do wrong?

There are a couple of possibilities. First, ensure you’re whisking constantly while the milk mixture cooks over medium heat. Second, ensure the milk mixture is simmering before adding the egg yolks. If you’re still having trouble, try cooking the custard for an extra minute or two, whisking constantly.

Do I need to use room-temperature egg yolks?

Using room-temperature egg yolks helps them incorporate more smoothly into the custard, resulting in a creamier texture. But in a pinch, you can use cold egg yolks. Be sure to whisk them vigorously after adding them to the warmed milk mixture.

How can I tell when the custard is done cooking?

The custard is done when it thickens enough to coat the back of a spoon. Here’s a trick: Run your finger along the back of the spoon. If it leaves a clean line, the custard is ready.

I don’t have any lemons. Can I substitute another citrus fruit?

While lemon is classic, you can experiment with other citrus fruits! Try substituting orange juice and zest for a delightful orange custard. Remember that the flavor profile will differ slightly depending on the citrus used.

My custard has a few lumps. How can I fix it?

A few lumps are salvageable! If you notice lumps while whisking the milk mixture with the cornstarch, strain the mixture through a fine-mesh sieve before proceeding with the recipe.

How can I prevent a film from forming on the surface of the custard?

A sheet of plastic wrap is your best friend here! For best results, press a piece of plastic wrap directly onto the surface of the cooled custard prevents air from reaching it, which helps prevent the formation of a film.

My custard separated after reheating. What happened?

Custard can sometimes separate when reheated over high heat. If this happens, try whisking in a tablespoon of cold water or milk a little at a time until the mixture comes back together.

More Lemon Desserts You’ll Love

Lemon Custard

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Lemon custard is a delightful dessert loved for its citrus flavor, creamy texture, and endless serving possibilities.

Prep Time 5

Cook Time 15

Total Time 3 20

Servings

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Ingredients

½ cup + 2 tablespoons granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
2½ cups whole milk
4 extra-large egg yolks lightly beaten, room temperature
2 tablespoons salted butter chilled and cut into small pieces
½ teaspoon vanilla extract
⅓ cup fresh lemon juice

Optional garnish

Small thin lemon slices
Fresh raspberries

Instructions

Add the granulated sugar, cornstarch, and lemon zest to a medium saucepan (3-4 quart sized). Whisk to fully incorporate the cornstarch into the sugar. Slowly whisk in the whole milk until no lumps remain.
Turn the heat to the saucepan to medium and cook, while whisking constantly, for 6-8 minutes or until the milk mixture starts to bubble and thickens. Remove from the heat.
In a medium bowl with the lightly beaten egg yolks, slowly drizzle, while whisking constantly, 1 cup of the thickened milk mixture.
Return the saucepan to the heat and slowly whisk the entire egg mixture into the thickened milk mixture. Continue cooking for another 2-3 minutes or until thick. Be sure to whisk constantly to avoid lumps in the custard.
Remove the saucepan from the heat and add the butter and vanilla extract. Slowly pour the lemon juice into the lemon custard while whisking until all the ingredients are fully incorporated, and the lemon custard is smooth.
Pour the custard into a medium-sized, heat-safe bowl. Cover with a piece of plastic wrap pushed down to touch the entire surface of the lemon custard. This prevents a film from forming on the surface of the custard as it chills and sets.
Chill the lemon custard for at least 3 hours or up to overnight to fully set before spooning individual servings into small bowls. You can garnish individual servings with a slice of lemon and fresh raspberries if desired.

Nutrition

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