Lemon Custard Recipe Recipe For Fried

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

FRIED CUSTARD

Steps:

• Combine milk, lemon rind, sugar and vanilla bean and seeds in a saucepan and slowly bring to the boil over low-medium heat. Strain through a fine sieve, discard bean and set aside.
• In another saucepan, melt butter, add flour and stir over medium heat until mixture turns pale golden. Remove from heat and slowly whisk in warm milk mixture, then return to heat and cook for 5 minutes, stirring continuously, until mixture thickens. Remove from heat and whisk in egg yolks.
• Line a 18cm-square deep dish or cake pan with baking paper and pour in custard. Refrigerate for 4 hours or until set.
• Preheat oil in a deep saucepan or deep-fryer to 180C. Cut custard into 4 squares and again into triangles, then dip pieces into egg and coat with breadcrumbs. Deep-fry in batches for 2 minutes or until golden. Drain on absorbent paper. Combine sugar and cinnamon in a bowl and dust over custard. Serve lukewarm or at room temperature.

LEMON CUSTARD CAKE

Steps:

• Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
• Whip the egg whites until STIFF peaks form, set aside.
• Beat the egg yolks and sugar until pale yellow.
• Add melted butter and vanilla and mix until evenly combined.
• Mix in flour until evenly incorporated.
• Add lemon juice and lemon zest and mix until combined.
• Slowly beat in the milk until well combined.
• Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
• Cool the cake completely before dusting it with powdered sugar.
• Store leftovers in the fridge

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

BAKED CUSTARD

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan.
• Mix together the sweetener, butter, and cream cheese until smooth with an electric mixer. Add in the rest of the ingredients and mix well. Pour into the prepared baking dish.
• Bake for 30-35 min or until the filling no longer jiggles if the pan is gently shaken. It will puff up like a souffle and then sink. This is normal. Cool completely. Serve room temperature or chilled. Store in the fridge.

LECHE FRITA (FRIED CUSTARD SLICES)

Steps:

• Bring the milk, lemon zest, sugar and the vanilla bean to a boil slowly in a pot.Take off the heat and remove the vanilla, allowing the milk to cool.In another pot, melt the butter until it foams and then add the flour, stirring with a whisk until the foam becomes golden in colour.Add the warm milk whilst continuously stirring and whisk over a low heat until the mixture thickens.Take off the heat and whisk in the egg yolks so that everything is well combined.Pour into a shallow, buttered dish and put in the fridge for a minimum of four hours.Cut this cold custard into squares or triangles.Beat the egg well (as you would for French toast) and dip the pieces of set custard in this and then into the breadcrumbs.Heat the oil in a deep pan and fry the slices in batches until they are golden brown.Take out of the oil, drain quickly on paper towels and dredge the warm slices in the cinnamon sugar.Serve lukewarm or cold.

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.