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Lemon Zest Custard

Lemon Zest CustardLemon Zest Custard

Sometimes you just need a light dessert after a weekend dinner. You can garnish with fruit and whipped cream if you want to.


7 Egg Yolks

4 1/4 Cups Whole Milk

1 1/3 Cups Sugar

1 3/4 Cup Unbleached Flour

Zest Of 1 Lemon

In large-size bowl whisk together egg yolks and sugar until smooth and soft. Add flour and combine. Add milk and lemon zest to medium-size pan and turn heat to medium. Bring to a boil. Remove from heat as soon as it starts to boil. Add flour mixture to milk and put back over medium heat. Stir and cook for 5 minutes until thick and creamy. Remove from heat and let cool 5 minutes before transferring to dessert dishes. Place in refrigerator to chill before serving.

Serves 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria Glavin Hart