lemon custard

Lemon and Ginger Cake with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

Lemon and Ginger Cake with Lemon Custard {gluten-free}

unsalted butter

sugar

lemons

lemon juice

eggs

sorghum flour

75 g sweet rice flour

almond flour

ginger

baking powder

salt

70 g stem ginger (finely chopped, about 4 balls)

g crystallised ginger (sliced to decorate (optional))

300 ml whole milk

lemon

caster sugar

tapioca flour * (optional)

Pre-heat the oven to 180°C/160°C fan/gas mark 4.

Line and grease an 8 inch square baking tin.

Cream the butter and sugar with the lemon zest for a few minutes until light and fluffy.

Add the eggs one at a time, mixing until thoroughly incorporated and stir in the lemon juice.

Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.

Stir in the stem ginger.

Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.

Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely to reheat later or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the pudding if using.

Slice the peel away from the lemon half with a very sharp knife, making sure to remove all the pith.

Place the lemon peel into a saucepan along with the milk and heat until just below boiling point.

Remove the milk from the heat and leave the milk to infuse with the lemon for at least 2 hours.

Whisk the egg yolks with the sugar in a medium bowl until pale and thick then stir in the tapioca flour if using.

Remove the lemon peel from the milk and re-heat the milk in a medium sized saucepan until just below boiling.

Take the milk off the heat and then pour in a very thin and steady stream into the eggs, whisking all the while until all the milk has been incorporated.

Pour the custard mixture back into the saucepan and bring to a very gentle boil and the custard has thickened, stirring all the time.

Remove from the heat and serve over the Lemon and Ginger Cake.

Lemon Custard

Homemade lemon custard is an easy-to-make dessert that can be added to so many recipes!

lemons (divided use)

cornstarch

milk

light cream

butter (or margarine)

vanilla extract

Wash and dry the lemons. Using a fine grater or a zester, zest the lemons to create 1 tablespoon of zest.

Cut the lemons in half and juice them to make ¼ cup of juice.

Place sugar, cornstarch, and lemon zest in a medium saucepan, whisk to combine. Whisk in egg yolks, milk, and cream.

Heat over medium-low heat while whisking until thickened and the mixture starts to boil. This will take about 15 minutes.

Once boiling, let bubble for 1 minute while whisking. Remove from the heat and stir in butter, lemon juice, and vanilla. Pour into a medium bowl.

Immediately cover with plastic wrap, resting the wrap on the surface of the custard.

Refrigerate at least 2 hours.

A delicious lemon custard on the bottom with a sponge cake on top

Lemon Sponges

butter

Cream butter and sugar together.

Add cornstarch

Separate the eggs.

Beat the egg yolks and add to the sugar and butter mixture.

Add the juice and finely grated lemon rind of 1 1/2 lemons.

Add Milk

Beat egg whites until stiff and fold into mixture.

Butter 4&quot; ramekins.

Fill ramekins with the mixture about halfway full.

Place ramekins in a deep dish pan and add hot water around the ramekins about have way up the sides.

Bake in the oven at 350 degrees for approximately 30 minutes or until light brown on the top.

Once removed from the oven, remove them from the water bath and let them cool.

Once cool, please place them in the refrigerator for a few hours.

Limoncello Custard in Lemon Shells is an easy and super light dessert recipe. This recipe is perfect for those hot summer days when we crave something fresh, but don’t want to weigh ourselves down with desserts that are too rich and caloric. Not only is it simple and super light, this dessert is also very beautiful to look at. It will decorate and brighten your summer tables with flavor and color. To make Limoncello Custard in Lemon Shells, you first need beautiful organic lemons, possibly medium to large ones with a thick peel and an intense aroma. You will make a kind of vegan lemon custard, nice thick and consistent with an extra taste of lemoncello. You’ll fill the peels of half lemons with it, using them like cups. After a short time in the refrigerator, you will have a delicious dessert, fresh, aromatic and, above all, very light.

Light Limoncello Custard in Lemon Shells (No Eggs & No Milk) - Recipes from Italy

organic lemons

220 g (~1 cup) of oat milk

rice flour

ml (3 tablespoons) of lemon juice

ml (3 tablespoons) of Limoncello

Cut the lemons

Wash and dry the lemons. Then, on a cutting board, cut the lemons in half lengthwise. Use a spoon to scoop out the pulp.

Squeeze the lemon pulp

Collect the pulp in a strainer and squeeze out as much juice as possible. Place the strained juice in a small bowl and set aside.

Warm the milk

Pour the vegetable milk into a saucepan and heat it until it almost comes to a boil. Add the rice flour a little at a time through a sieve, stirring constantly. The cream will thicken rather quickly. Keep the heat very low and keep stirring to prevent lumps from forming.

Add limoncello

Finally, add the sugar, lemon juice and limoncello. Turn off the heat and stir.

Refrigerate and serve

The custard should be firm, homogeneous and slightly gelatinous. Let it cool down a bit, then fill the lemon shells with the limoncello cream. Refrigerate for about two hours before enjoying this fresh, light dessert.

Silky smooth and sweet-tart, this easy lemon pie is the perfect spring and summer dessert (or anytime you want to pretend it’s summery!).  

Lemon Pie

graham cracker crumbs

(14 ounce) cans full-fat sweetened condensed milk

lemon juice (about 4 lemons)

garnish: cream, lemon slices, raspberries

Preheat oven to 350 °F.

Prepare graham cracker crust according to instructions.  Remove from...

Prepare graham cracker crust according to instructions.  Remove from oven and let cool briefly while making lemon pie filling.

In a large bowl, whisk together the sweetened...

In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.  Pour into graham cracker crust.

Bake the pie for 18-20 minutes, until pie...

Bake the pie for 18-20 minutes, until pie is set along the edges and slightly jiggly in the center.  Remove from oven and cool to room temperature, then transfer to refrigerator and chill for 1 hour, up to a week.

Top with desired garnish: freshly whipped cream, additional...

Top with desired garnish: freshly whipped cream, additional lemon slices, and raspberries.

Top 5 lemon custard recipes from across the web

The most viewed lemon custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Lemon and Ginger Cake with Lemon Cu...

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Top 5 lemon custard recipes from across the web

The most viewed lemon custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon and Ginger Cake with Lemon Cu...

Lemon Custard

Lemon Sponges

Light Limoncello Custard in Lemon S...

Lemon Pie

The most viewed lemon custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine