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Lemon custard

With step by step video recipe

by Ada Parisi
5 min read
Crema pasticcera al limone

Lemon custard: perfect recipe to get a soda custard, shiny and with an intense flavor. Easy and quick to do as you see in the VIDEO RECIPE step by step.

The custard is one of the Basic recipes of Italian pastry, perfect for filling cakes, tarts and biscuits. But it's also great served alone, to be enjoyed by the spoon, with fresh fruit and whipped cream. In short, a good custard is irreplaceable. And surely it will be useful to you. You can try it in the TART WITH CREAM AND APPLES, or the one with BERRIES. Or in that BLANKET WITH JAM or in the wonderful GRANDMOTHER'S CAKE.

Pastry cream, all variants

Of course you can flavour it as Favorites. This is the recipe for the Lemon custard, flavored with organic lemon zest. But you can also use a vanilla bean or orange zest. Or use Liquor like limoncello. You can also add to the custard chocolate Crushed or creamed fondant, instant coffee, cream or neutral paste of hazelnuts or pistachio. In short, You can pick any.

A few simple Recommendations for a Perfect custard: Used Whole milk and cream for a thicker and shinier cream. When you heat the milk do not let it come to a boil, so as not to obtain a cream with an unpleasant taste of cooked milk. Use organic lemon zest. The trick to prepare lemon custard in a few minutes is to prepare a cEgg yolk-based, sugar and flour, on the other hand, add the Milk already warm. In this way the cream, once put on the fire, it will thicken in a moment.

The cream diplomatic

I remind you that, If you want lighten the custard, You can add whipped cream to the cold cream in the measure of 250-500 grams of panna montata per litre of custard. In this case, The cream will be called Diplomatic cream.

Crema pasticcera al limone

LEMON CUSTARD

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.4/5
( 5 voted )

Ingredients

750 ml whole milk

250 ml of cream

organic lemon peel

6 egg yolks

120-150 grams of sugar

80 grams of 00 flour or cornstarch (corn starch) or starch

to taste you can also use / or vanilla, Orange Zest, cinnamon, cardamom or flavor pastry cream with pistachio cream, coffee, hazelnut or chocolate

 

Procedure

Lemon custard

Lemon custard is very easy to make. First pour the milk and cream into a saucepan, add the grated lemon zest and heat over very low heat, without bringing to a boil. Look at VIDEO RECIPE to understand the correct procedure.

While heating the milk, put the egg yolks and sugar in a saucepan, mix with a hand whisk or an electric whisk until the mixture is whitish, then add the cornstarch and a pinch of salt. You have to get a homogeneous compound. Pour slowly the hot milk (if you want to remove the lemon peel you can filter the liquid before adding it to the egg yolk mixture, sugar and flour), always stirring fast.

When you have poured all the mixture of milk and cream obtaining a liquid without lumps, put the saucepan on the fire and cook over very low heat always stirring until the cream has thickened. It will take a few minutes. Once the cream will be dense, let simmer for a minute always stirring, so that it does not stick to the bottom of the pot and pour it into a bowl.

Cover with cling food film and let cool completely. Store the custard in the refrigerator until ready to use it. Before using it to fill cake, tarts or pastries, beat the cream vigorously with a whisk for less to make it soft and shiny. Bon appétit!

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