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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.
Course Dessert
Cuisine American
Keyword lemon custard
Prep Time 10 minutes
Total Time 1 hour
Servings 4
Author Amy K


  • 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.