SIMPLE LIGHT LEMON CUSTARD
Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.
Provided by Just Happy
Categories Dessert
Time 11m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
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!
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
- In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
- To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
- To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
- To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
BERRIES WITH LEMON CUSTARD SAUCE
Make and share this Berries With Lemon Custard Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
- In a medium saucepan whisk together the egg yolks and sugar.
- Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
- Whisk in the milk over medium heat.
- Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
- Bring it up TO the boiling point but DO NOT let it boil.
- Remove when it is thickened and immediately pour into a bowl.
- Stir in vanilla, let mixture cool for 15 minutes.
- Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
- To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
Nutrition Facts : Calories 262.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 98.3, Sodium 98.6, Carbohydrate 55.5, Fiber 2.8, Sugar 22.8, Protein 6.8
LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
Provided by Andrea Albin
Categories Milk/Cream Mixer Egg Dessert Quick & Easy Lemon Basil Spring Chill Candy Thermometer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make snow pudding:
- Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Make custard while snow pudding sets:
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Assemble dessert:
- Spoon snow pudding into glasses or bowls and top with custard sauce.
LEMON SNOW PUDDING
My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts :
LEMON CUSTARD IN MERINGUE CUPS
My husband loves lemon meringue pie. This variation is a favorite of his. I like it, too...it's very easy to make but looks very elegant. I've served it at every occasion from a formal dinner party to just a casual get-together. Ever since I was a young girl, making desserts has been a favorite hobby. Over the years, I've filled two binders with recipes for them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.
Nutrition Facts : Calories 270 calories, Fat 5g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON CUSTARD
Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.
More about "lemon custard sauce recipes"
LEMON CUSTARD SAUCE RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
Lemon peel 2 Teaspoon , gratedSugar 2 TablespoonMilk 3/4 Cup (12 tbs)Calories 294 per serving
LEMON CUSTARD RECIPE | MAKE LEMON CURD AT HOME
From thefoodxp.com
Calories 69.8Cholesterol 39.2 mgCarbohydrates 11.5 gProtein 0.5 g
RICH AND CUSTARDY LEMON DESSERT SAUCE RECIPE - THE …
From thespruceeats.com
4/5 (45)Total Time 20 minsCategory Dessert, SauceCalories 191 per serving
LEMON CUSTARD WITH RASPBERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
LEMON CUSTARD SAUCE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
MINI LEMON CHEESECAKES WITH LEMON CUSTARD - THE BEEKEEPERS …
From thebeekeeperskitchen.com
LEMON CUSTARD PASTRY | SUNKIST
From sunkist.com
10 BEST DESSERTS WITH CUSTARD SAUCE RECIPES | YUMMLY
From yummly.com
DAIRY-FREE LEMON CUSTARD - FEED THEM WISELY
From feedthemwisely.com
CUSTARD WITH LEMON SAUCE RECIPES | NAFLAG.COM
From naflag.com
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE | EPICURIOUS
From epicurious.com
LEMON CUSTARD RECIPE: HOW TO MAKE LEMON CUSTARD RECIPE
From recipes.timesofindia.com
LEMON CUSTARD SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED LEMON PUDDING WITH LEMON CUSTARD SAUCE - LIMONEIRA
From limoneira.com
20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EASY DESSERT LEMON SAUCE RECIPE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
LEMON CURD "LITE" -- EASY LEMON CUSTARD DESSERT SAUCE RECIPE
From youtube.com
LEMON SNOW WITH CUSTARD SAUCE | COOK'S COUNTRY
From cookscountry.com
LEMON CUSTARD SAUCE - RECIPE | COOKS.COM
From cooks.com
CLASSIC ENGLISH CUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY LEMON DESSERT SAUCE - JOY FILLED EATS
From joyfilledeats.com
LEMON DESSERT SAUCE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
LEMON CUSTARD SLICE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
LEMON CUSTARD SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON CUSTARD WITH RASPBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SELF SAUCING LEMON PUDDING - QUICK, EASY, COMFORTING - SUGAR SALT …
From sugarsaltmagic.com
LEMON CUP CUSTARD RECIPE | MYRECIPES
From myrecipes.com
LEMON CUSTARD SAUCE RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
LEMON-MUSTARD SAUCE - BEEF
From beefitswhatsfordinner.com
CRAB CUSTARD WITH LEMON BUTTER SAUCE RECIPE
From recipeland.com
RECIPE: LEMON KURD (LEMON CUSTARD) ON RUSSIANFOOD.COM
From southerncookinglight.com
LEMON SNOW WITH CUSTARD SAUCE – A HUNDRED YEARS AGO
From ahundredyearsago.com
CUSTARD SAUCE | RICARDO
From ricardocuisine.com
BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love