Lemon Custard
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.