Easy Lemon Custard - 4 Ingredients, Egg Free

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5 from 1 vote

Easy Lemon Custard - 4 Ingredients, Egg Free

Whipping up this Easy Lemon Custard takes just four simple ingredients and doesn't even require eggs.

Course Dessert

Cuisine American, Australian, British

Prep Time 10

Total Time 10

Servings 1 serving

Ingredients

US Customary - Metric

▢ ¾ cup whole milk (full fat)
▢ 1 ½ Tablespoon cornstarch US / cornflour (UK) (see note 1)
▢ 2 Tablespoons white granulated sugar
▢ 1-2 teaspoons lemon zest

Optional

▢ ⅛ teaspoon yellow food coloring (see note 2)

Instructions

In a pot, add whole milk, cornstarch (US) / cornflour (UK), white granulated sugar and lemon zest.
Optional: Add yellow coloring if using
Place the saucepan over medium low heat.
Within 3-4 minutes you will notice, as you whisk, the mixture becomes thicker. Ensure that you whisk constantly to prevent the custard burning or sticking to the bottom of the pot.
At this point, remove the pot from the stove but continue to whisk for at least another minute until the mixture is thick and creamy.
The custard should be done when it has thickened to a creamy consistency.
Keep in mind that the mixture can continue to thicken a bit even after being removed from heat.
To check if the custard is ready: Just dip a spoon into it, making sure it coats the back of the spoon. Then, swipe your finger across the back of the spoon – the custard should hold its shape and not immediately fill in the gap.
Strain if Necessary: If you notice any lumps or bits of zest in the custard, you can strain it through a fine mesh strainer to achieve a smoother texture.
Serve or Chill: Once the custard has cooled slightly, you can either serve it warm or transfer it to individual serving dishes.
If you prefer your custard chilled, cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled.

Storage

The custard can be stored in the refrigerator for up to 3 days. Store covered with plastic wrap, ensuring the wrap touches the surface of the custard This helps to prevent a rubbery layer from forming on the surface as the custard cools.

Notes

This recipe makes about ¾ to 1 cup of cooked custard. It can be doubled or tripled for more custard. Just remember that if you're making a larger batch, the cooking time will increase.

1.Cornstarch in the US is the same thing as cornflour in the UK. It’s the pure starch extracted from corn kernels, and it has the form of a very fine white powder.

2.Use any type of coloring – gel, liquid, powder or even a pinch of turmeric powder

3.If your custard turns out to be too thick and you want to thin it out, here's what you can do:

Slowly pour warm milk (about a Tablespoon at a time) into the thick custard.
Use a whisk or spoon to gently incorporate the milk into the custard. Stir continuously to avoid lumps.
After adding a bit of milk, you can check the custard's consistency. If it's still too thick, continue adding small amounts of milk and stirring until you reach the desired consistency.
Heat Gently: Keep the saucepan over low heat as you're adding milk and adjusting the consistency.
This will help prevent any curdling or overheating.
Avoid Over-Thinning: Be careful not to add too much milk all at once, as it can lead to the custard becoming too liquidy. Add milk gradually and stop when you achieve the texture

Nutrition

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