Simple Light Lemon Custard Recipes

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.

LIGHT LEMON CUSTARD

Steps:

• Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.
• Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.

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!

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

LEMON CUSTARD

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.

MARGARET ATWOOD'S BAKED LEMON CUSTARD

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

MAMA'S LEMON CUSTARD DELIGHT

Steps:

• CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
• In a small saucepan on low heat, melt 1/2 stick of pure butter.
• Using a mixing bowl, mix the crushed wafers and butter together. Then spread evenly over the bottom of a 13x9 glass pan. Place in refrigerator for 15-30 min. to allow the crust to set.
• FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk into a large mixing bowl.
• Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
• Separate the egg yolks from the egg whites.
• Stir in the egg yolks. The mixture should be slightly stiffening up by now.
• Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
• Now pour in the lemon filling in the pan.
• Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
• Cover with Saran Wrap to prevent a film from developing while chilling in the fridge. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!

LEMON CUSTARDS

Steps:

• Preheat the oven to 300 degrees F.
• Place eight 6 oz.
• ramekins in a deep baking pan.
• Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
• Stir in the lemon juice and the cream.
• Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
• Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
• (It's easier to fill the pan when it's already in the oven).
• Cover the pan lightly with aluminum foil and bake for about 50 minutes.
• You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
• That's okay- I promise.
• That means they are perfect.
• Do not overcook, or your custard will taste like scrambled eggs.
• Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
• As they chill, they will completely firm up.
• Before serving, let them sit at room temperature for 15 minutes.
• I like to serve these with a crisp cookie, like a gingersnap.

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.