Description
A creamy, tangy dessert blending vanilla custard with bold lemon flavors. Perfect chilled for a refreshing treat that shines as a spring or summer finale.
Ingredients
4 large eggs (room temperature)
3/4 cup granulated sugar
1 tbsp all-purpose flour
1 cup fresh lemon juice
1 tbsp lemon zest
1 cup heavy cream
1/4 tsp salt
Instructions
Whisk eggs until fully blended. Gradually mix in sugar until dissolved
Add lemon juice, zest, and salt. Whisk to combine thoroughly
Slowly pour warm cream into the egg mixture while whisking constantly to prevent curdling
Sift flour into custard and blend until smooth
Transfer to a saucepan. Cook over medium heat, stirring continuously until thickened to coat a spoon
Pour into a bowl over ice to cool. Refrigerate for at least 2 hours before serving
Notes
Use room-temperature eggs for smooth blending
Filter lemon juice to avoid cloudiness
Avoid overcooking; a thin film on a spoon signals doneness
Substitute aquafaba for eggs in vegan versions
Replace all-purpose flour with almond flour for gluten-free
Use coconut cream for a dairy-free version
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg