LEMON CUSTARD

Ingredients

Lemon custard

3 eggs

170 grams (6.00 ounces) sugar

2 lemons

2 bananas

180 grams (6.35 ounces) butter (82.5% fat)

10 grams (0.35 ounces) gelatin

30 grams (1.05 ounces) water

Food coloring (optional)

Instructions

Step 1

You will need: bowls, a fine grater, a fork, a whisk, a sieve, and a saucepan.

Step 2

Grate the zest of the lemons using a fine grater and squeeze the lemon juice.Tip: Roll the lemons on the counter before juicing to get more juice out.

Step 3

Mash the peeled bananas thoroughly with a fork.Tip: Use ripe bananas for better sweetness and ease of mashing.

Step 4

In a bowl, mix the mashed bananas, lemon juice, lemon zest, and sugar. Whisk them together well.Tip: Ensure the bananas are as smooth as possible for a creamy texture.

Step 5

Add the eggs and gently whisk the mixture until smooth and slightly foamy. Be careful not to over whip! Let it stand for 15 minutes to allow the zest to release its flavor.Tip: Over whisking can cause the custard to become too airy.

Step 6

Strain the mixture through a sieve into a saucepan, pressing through any large pieces.

Step 7

Add 50 grams (1.75 ounces) of the butter to the mixture and place it over low heat. Stir continuously until the mixture thickens.Tip: Stirring constantly prevents the mixture from curdling or sticking to the pan.

Step 8

Once thickened, remove the saucepan from the heat, but continue to stir occasionally as it cools slightly.

Step 9

While the custard is cooling, prepare the gelatin. Soak the gelatin in 30 grams (1.05 ounces) of water for 15 minutes.Tip: Make sure the gelatin is fully dissolved before adding it to the custard.

Step 10

Combine the softened gelatin with the slightly cooled custard mixture, ensuring the gelatin is completely dissolved. Place the mixture in the fridge for 20 minutes to cool further.

Step 11

Meanwhile, whip the remaining butter (130 grams or 4.6 ounces) until it is light and creamy.

Step 12

Gradually add the cooled custard mixture to the whipped butter in small portions, mixing well after each addition. Whip until the mixture is smooth and well combined.Tip: Adding the custard gradually helps to maintain a smooth texture.

Step 13

If desired, add food coloring and mix thoroughly.

Step 14

Your lemon custard is now ready! It's thick and holds its shape perfectly, making it ideal for filling cakes and adding a delightful citrusy tang. Enjoy!Tip: This custard pairs beautifully with cream cheese in many desserts.

Servings

Who's ready to serve some sunshine in a bowl? This lemon custard isn't just perfect for cakes—though it certainly adds a zesty zing to any layer. Pour a dollop over pancakes or waffles for a weekend brunch treat that will have your guests raving. Spoon it into tart shells for a quick and easy dessert that's as elegant as it is tasty. Love blueberries? Layer this custard with fresh blueberries and whipped cream in transparent glasses for a stunning parfait. And let's not forget good old-fashioned versatility; use it as a filling in donuts, éclairs, or even as a topping for your morning yogurt. Each spoonful is a burst of citrus delight, making any ordinary dish extraordinary.

Equipment

Bowls

Use various sizes to separate your ingredients efficiently.

Grater

A fine grater is best for getting the zest without the bitter white pith.

Fork

Great for mashing bananas to a smooth consistency.

Whisk

An essential tool for blending ingredients to a light and airy texture.

Sieve

Helps to strain out large zest pieces for a smooth custard.

Saucepan

Use a small saucepan to heat the mixture gradually and prevent burning.

Variations

If you're gluten-free or vegan, rejoice because we've got you covered. For a gluten-free alternative, this recipe is naturally gluten-free, so you're in luck! To make it vegan, replace the eggs with a combination of cornstarch and water, and use a plant-based butter and gelatin substitute like agar-agar. The flavor and texture will still be fantastic, ensuring that everyone can enjoy this delightful citrus treat.

Faq

Why did my custard turn out lumpy?
Make sure to keep stirring continuously when heating the mixture and use a sieve to strain out larger pieces.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.
How do I store leftover custard?
Store in an airtight container in the fridge for up to one week.
Can I freeze this custard?
Yes, you can freeze it, but the texture might change slightly. Thaw in the refrigerator before using.
Why did my custard not thicken?
It might be due to insufficient heating. Make sure to keep the mixture on low heat until it thickens.
How can I make the custard more colorful?
Add food coloring, but go easy—sometimes less is more to keep that natural, appetizing look.