Description
This easy lemon custard recipe features a bright, creamy indulgence with a satisfyingly crisp sugar shell. It’s a fancy-feeling dessert that requires minimal fuss, perfect for a refreshing end to any meal.
Ingredients
Scale
- 3–4 medium fresh lemons (approx. 0.5 cup juice, 2 Tbsp zest)
- 1 cup (200g) granulated sugar
- 2–3 Tbsp granulated sugar, for Torch-Brûléed Citrus Top
- 4 large eggs, whole
- 2 large egg yolks
- 1.5 cups (360ml) heavy cream
- 1 tsp (5ml) vanilla extract
- 0.125 tsp salt
Instructions
- Prep Your Lemons: Zest lemons first to get about 2 tablespoons, then juice them for about 0.5 cup. Set aside a few thin slices for garnish if desired.
- Whisk Egg Mixture: In a medium bowl, combine 1 cup granulated sugar, 4 whole eggs, 2 egg yolks, and all fresh lemon zest. Whisk vigorously until the mixture is pale yellow and well blended (or pass through a fine-mesh sieve if lumpy).
- Gently Heat Custard: Slowly whisk the heavy cream and fresh lemon juice into the egg mixture. Pour into a saucepan and cook over low-medium heat, stirring constantly with a rubber spatula or whisk, until it thickens enough to coat the back of a spoon (about 170°F (77°C)). Do not boil.
- Chill Custard: Pour the warm lemon custard into individual 6-ounce ramekins or a larger serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or ideally overnight, for best set and creamy texture.
- Torch Brûléed Top: Just before serving, sprinkle 0.5 to 1 teaspoon of granulated sugar evenly over the top of each chilled lemon custard. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly, watching carefully to prevent burning.
Notes
Ensure eggs are at room temperature for smoother blending. Use a quality microplane zester for fine zest without bitter white pith. For a dairy-free option, use full-fat coconut cream (will add subtle coconut note). For a healthier twist, consider reducing sugar slightly or using a sugar substitute.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Stovetop, Chilling, Torching
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin (approx 170 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 180 mg
Keywords: lemon custard, dessert, easy, creamy, citrus, brûlée, make-ahead, vegetarian, gluten-free