Lemon custard is a type of cream prepared from egg yolk, sugar, milk and flour, used in many confectionery products.
It can be served as a spoon dessert or used as a topping or filling for cakes, sponge cakes, cannoli, cream puffs and a variety of other pastry products.
- 4 cups of milk
- 6 egg yolks or 3 whole eggs
- 1+1/4 cup of granulated sugar
- 3/4 cup of all purpose flour
- 1 lemon rind
- 1 tsp vanilla extract
- a pinch of salt
Place the milk and the lemon rind in a two quart saucepan over medium to low heat.
Place the eggs and the sugar in a large saucepan and stir with a wodden spatula.
Add the flour to the egg mixture a little at a time, stirring after each addition.
Keep on stirring until the flour is absorbed.
Add the milk to the egg mixture a little at a time, stirring costantly.
Take the lemon rind out and cook the custard, stirring costantly, over medium to low heat.
Do not let it reach the boiling point.
The custard is ready when it thickens.
You can use it for many different cakes.
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