Lemon Custard

Name: Lemon Custard
Cuisine: British
Ingredients: 1 cup (250 ml) Milk; 3 Egg Yolks; 5-6 tablespoons Sugar; 2-3 tablespoons Flour *use 3 tablespoons for firmer custard; 1 tablespoon (15 g) Butter *optional; 2 tablespoons Lemon Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of my ‘Basic Custard’. Because lemon juice is added to it, more sugar and flour are necessary. I tend to add butter to this custard because I believe butter improve the lemon flavour, but butter is optional. It can be used for a variety of desserts.

Hiroko Liston @hirokoliston

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Ingredients

1 cup (250 ml)Milk
3Egg Yolks
5-6 tablespoonsSugar
2-3 tablespoonsFlour *use 3 tablespoons for firmer custard
1 tablespoon (15 g)Butter *optional
2 tablespoonsLemon Juice

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Steps

1

Microwave method:
Place all ingredients except for lemon juice and butter in a heat-proof bowl, and whisk well to combine well.

Basic Custard
2

Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute or until boils, and mix well.

Whole Egg Custard
3

Add butter and lemon juice, and mix well.
4

Saucepan method:
Place egg yolks and sugar in a saucepan and combine well. Add flour and warmed milk, and mix well.
5

Cook over a medium low heat, stirring constantly, until custard comes to the boil and thickens.
6

Add butter and lemon juice, and mix well.