Lemon Custard is a bright twist on traditional custard. This creamy, lightly tart custard has a hint of sweetness from fresh honey. This easy dessert is a real crowd pleaser.
Prep Time 10 minutes
Total Time 1 hour
- 1 cup lemon juice fresh, or I just use this good quality brand
- 1 cup half and half or cream
- 3 whole eggs
- 3 egg yolks
- 1/2 cup honey
- 1 tsp vanilla extract
- dash of salt
- lemon zest for garnish optional
Preheat oven to 325.
In a saucepan, gently heat milk on medium-low heat until hot, but don't let it burn.
Place eggs in a bowl and whisk.
Once milk is hot, very slowly add the milk to the egg mixture, whisking continuously. If you do this too quickly, you will end up with scrambled eggs. Not cool.
Once the milk has been completely whisked in, whisk in honey until dissolved. Add remaining ingredients.
Pour into ramekins or another baking dish, and place on a baking sheet with water (water bath).
Bake for 50-60 minutes until custard has set and starts to slightly brown around the edges. The middle should still jiggle a bit.
Allow to cool. Enjoy. Place in the fridge if there are any leftovers.