• Watson

Lemon Custard

Updated: Oct 29, 2018

When life gives you lemons, you can certainly make lemonade. But let's face it, there is only so much liquid you can drink up in a day, and lemonade stands are so cliche! What are we gonna to with those remaining lemons?

Well, besides making facial masks (don't ask me how) and tea, why not make a batch of lemon custard! It's a nice alternative to strawberry jam (too sweet) and orange marmalade (too tangy) on breakfast bread, cakes and crackers. You can pack them in desserts such as Lemon Berry Trifle and pies. Plus, you can always send them out as little holiday treats/gifts.


  • 350g sugar

  • 100g cornstarch

  • 5g salt

  • 700g water

  • 6 egg yolks

  • 240g lemon juice

  • Zest (optional but recommended)


  1. Combine sugar, cornstarch, salt, and water in a saucepan.

  2. Place over medium heat and stir until the cornstarch has set (translucent honey-like substance). Remove from heat.

  3. Whisk egg yolks in a separate bowl.

  4. Add a quarter of cornstarch mixture to egg yolks.

  5. Add egg yolk mixture back to saucepan, cook in medium heat until eggs are set.

  6. Remove from heat.

  7. Stir in lemon juice and zest.

Watson's Note: After it's cooled down, pack the lemon custard in jars and refrigerate. It's perishable so try to consume within a week or two. After a while you will see liquid forming at the top, this is called "weeping". Simply stir it before serving.

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