| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 25 minutes |
| Servings |
- 3 pieces Lemon
- 3 Eggs
- 250 gram Sugar
- 150 gram Butter
- 15 gram Corn starch
Ingredients
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|
- How to prepare lemon custard for a cake? Gather all the necessary ingredients.
- Start by pouring boiling water over the lemons and letting them sit in the hot water for a minute. This helps to remove the bitterness from the zest and makes washing the lemons easier. Wash them thoroughly with detergent under running water, then dry them and grate the zest from 2 lemons using a fine grater. Squeeze the juice from 3 lemons and strain it through a sieve into a saucepan. You should have about 300ml of juice.
- Take 2 tablespoons of cold lemon juice from the total volume and mix it with the cornstarch, ensuring there are no lumps.
- To the rest of the lemon juice, add all the zest and half of the sugar. Stir and heat the mixture until it reaches a boil, but be careful not to let it boil. This process is quick, so stay attentive and keep stirring to ensure the sugar dissolves without burning.
- While the juice is heating, crack the eggs into a saucepan with a thick bottom. Lightly beat them, then gradually add the remaining sugar and the cornstarch mixture. Mix well.
- Slowly pour the hot juice into the egg mixture while stirring constantly with a whisk. Pour it in a thin stream to prevent the eggs from curdling. Place the saucepan over medium heat and cook the mixture until it thickens, approximately 4 minutes.
- Once the custard has thickened, remove it from the heat and add the butter. Stir until the butter is fully incorporated and the mixture is smooth.
- Strain the custard through a sieve into a glass bowl.
- Cover the custard with foil, ensuring it touches the surface, and let it cool on the table. Then refrigerate it for at least 30 minutes, or overnight if possible.
- Cooling the custard will help it stabilize and thicken further. It should have a pudding-like consistency - thick and creamy. The flavor is delicately sweet and tangy, with a pronounced lemon taste. Store the custard for up to 5 days. It's convenient to prepare it in advance, but you can also make it on the same day as baking.
- Cooled custard with lemon zest, and other variations, is ideal for covering and layering cakes.
Lemon custard cream is versatile and can be used in various ways:
Fill pastry tubes, baskets, or custard cakes with it.
Spread it on buns, toasts, muffins, or serve it with ice cream.
If you add half the amount of butter to the cream during preparation, it can be enjoyed as a standalone dish, replacing jam or jelly.
Lemon cream pairs well with vanilla, cinnamon, allowing for experimentation to find your preferred taste and aroma.
You can substitute lemons with other citrus fruits or berries to create different flavors.
This recipe differs from classic lemon cream by incorporating starch. While you can use gelatin, flour, cream, milk, sour cream, semolina, dyes, or flavors in other recipes, this one remains simple and delicious.
Follow these tips to ensure success:
Allow the cream base to thicken during cooking, ensuring any thickeners like flour or starch are properly incorporated to avoid lumps.
Let the cooked mixture cool before adding butter; otherwise, the heat will cause the butter to melt, affecting the texture of the cream.
Use high-quality butter for the best consistency; low-quality butter may result in a runny cream.
Always wash eggs before using them to remove any potential harmful bacteria. It's recommended to use food-safe detergents and a brush for thorough cleaning.
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