This lemon custard is silky, rich, and perfectly balanced between sweet and tart. It’s an easy dessert that feels elegant but uses simple ingredients. Serve it chilled on its own or topped with berries for a light, refreshing treat.

Ingredients

• 2 cups whole milk

• ½ cup granulated sugar

• 3 large egg yolks

• 2 tablespoons cornstarch

• ¼ teaspoon salt

• 2 tablespoons unsalted butter

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

Directions

Step 1: Heat the Milk

In a medium saucepan, heat milk over medium heat until steaming but not boiling. Remove from heat.

Step 2: Mix the Custard Base

In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale.

Step 3: Temper the Eggs

Slowly pour about ½ cup of hot milk into the egg mixture while whisking constantly. Gradually whisk the tempered mixture back into the saucepan.

Step 4: Cook the Custard

Cook over medium heat, whisking constantly, until thickened and just beginning to bubble (about 5–7 minutes).

Step 5: Finish

Remove from heat and whisk in butter, lemon juice, lemon zest, and vanilla until smooth.

Step 6: Chill

Pour custard into serving dishes. Cover with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate for at least 2 hours before serving.

Serving Ideas

• Top with fresh berries

• Serve with shortbread cookies

• Spoon into tart shells for lemon custard tarts

Tips for Best Custard

• Whisk constantly to avoid lumps

• Add lemon juice after cooking to prevent curdling

• Chill completely for best texture

Nutrition Facts (Per Serving – Approx. ½ cup)

• Calories: 230

• Fat: 10g

• Saturated Fat: 5g

• Carbohydrates: 30g

• Protein: 6g

• Sugar: 24g

• Sodium: 120mg

Nutrition values are estimates and may vary based on ingredients used.