Looking for a simple dessert that looks fancy but is super easy to make? This creamy lemon custard is just what you need! With only three natural ingredients, you can whip up a sweet, tangy treat perfect for sunny days. Whether for a dinner party or just for you, this dessert will surely impress.
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How to Make Creamy Lemon Custard with Just 3 Ingredients
Forget store-bought custard! This homemade version tastes fresh and pure. Plus, it's free from additives. With just lemon juice, sugar, and cream, you'll get a creamy dessert that melts in your mouth.
It's perfect with fresh raspberries and, if you like, a sprinkle of coconut for a tropical touch. Once you've tried it, you'll never return to the pre-made stuff!
What Do You Need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
- Lemon Juice: Freshly squeezed for the best zesty flavor. Want something different? Try lime juice for an extra tangy twist.
- Sugar: Balances the tartness with just the right amount of sweetness.
- Heavy Cream: Gives the custard its creamy, velvety texture.
Dairy-Free Option
Use coconut cream instead of heavy cream for a dairy-free version.
How to Make It in 4 Easy Steps
- Step 1 Prepare the Lemon Base: Combine the lemon juice and sugar in a saucepan. Heat on low and stir until the sugar is completely dissolved.
- Step 2 Heat the Cream: In a separate saucepan, gently warm the cream until it just starts to boil. Do not mix the cream and lemon juice yet; this can cause curdling.
- Step 3 Combine: Slowly pour the hot cream into the lemon-sugar mixture, whisking as you go. Mix until smooth.
- Step 4 Set: Divide into four bowls or glasses. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to set.
Garnish and Serve: Top with fresh raspberries and, if you like, a sprinkle of grated coconut for a finishing touch.
What Goes Well with Lemon Custard?
Serve your custard with:
- Fresh summer fruits like strawberries or blueberries.
- Crispy honey tuiles for a little crunch.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- ⅓ cup lemon juice, juice of 2 lemons
- ¼ cup sugar
- 1 cup heavy cream
Garnish (optional)
- Raspberries
- shredded coconut
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put the lemon juice and sugar in a saucepan.⅓ cup lemon juice, ¼ cup sugar
- Heat the mixture over low heat, stirring until the sugar fully dissolves.
- In a separate saucepan, heat the cream until it starts to boil. Important: Do not mix the lemon juice and cream while heating, as it may curdle.1 cup heavy cream
- Pour the hot cream into the lemon mixture. Use a whisk to beat everything together until smooth.
- Pour the mixture evenly into four bowls or glasses. Let the custard cool for 15 minutes at room temperature.
- Place the bowls in the refrigerator for at least 2 hours to chill and set. The pudding will thicken as it cools.
- Garnish and Serve: Before serving, garnish the pudding with raspberries and a sprinkle of grated coconut (optional but delicious).Raspberries, shredded coconut
Notes
- Refrigerator: Cover the custard with plastic wrap and store it in the fridge for up to 2 days.
Nutrition
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