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 recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them 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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