Lemon Custard Recipe
Custard is one of those foods most people could give or take. I love a flavorful custard. Bland? ehh…I’ll pass. It’s easy to add flavor, especially something as simple as lemon custard. You need the zest of two lemons. That’s all. I’ll add variations to the end of this post. You can add more flavor with the lemon or omit the lemon and change it up completely. If you want more lemon flavor you can add a half-teaspoon of lemon extract to the custard.
Set the oven to 350°. Butter a 9″ x 13″ baking dish.
I like to add 4 cups of fresh blueberries to the bottom of the pan. Crush a teaspoon of fresh basil leaves into the lemon zest.
Four cups of other fresh fruits like blackberries, raspberries, pitted cherries and halved-strawberries are also delicious. If you have fresh strawberries, the tiny sweet gems that taste the best, use them whole.
Crumble crispy cookies such as vanilla wafers over the top when serving.
Top with lemon curd. Raspberry and other curds are also great toppings.
Want to omit the fruit and zest? Add a teaspoon of nutmeg, cinnamon, apple pie spice or pumpkin pie spice.
Too sweet or not sweet enough? Adjust the sugar to your liking. You can reduce or add up to 50% of the sugar without changing the texture of the baked custard too much.
If you’d like to turn this into a pie you can halve the recipe for one pie, or make two pies.
Lemon Custard - On The Fire
- 4 cups whole milk
- 4 eggs
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons lemon zest
- Butter a 9" x 13" baking pan.
- Grate the lemon zest as fine as possible. Save the lemons for something else.
- In a large bowl, whisk together the lemon zest, sugar and eggs.
- Whisk in the milk, vanilla and salt.
- Pour the custard into the buttered baking pan. Bake at 350* for approximately 25 minutes. The center will be slightly soft. Residual heat will finish cooking the custard. Don't over cook. Cool 20 minutes before serving warm. Store in the fridge.