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Lemon Custard


Rate this recipe 2.1/5 (257 Votes)
Lemon Custard 1 Picture


  • 7 egg yolks
  • 4 c whole milk
  • 11 TBS Bourbon Vanilla Sugar
  • 1 c all purpose flour
  • zest of one lemon
  • fresh strawberries
  • 2 TBS granulated sugar
  • juice of 1/2 a lemon
  • Mint leaves
  • 8 oz heavy cream
  • 1/4 c confectioner's sugar
  • 1 tsp Bourbon Vanilla Extract
  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods


Level of difficulty Average
Preparation time 120mins
Cost Average budget


Step 1

Whisk egg yolks and Bourbon Vanilla Sugar together in a bowl until smooth. Add the flour. Place the lemon zest and milk in a large pot, and bring the mixture to a boil. Add the milk into the egg mixture as soon as the milk begins to boil. Add the mixture back into the pot and whisk rapidly for 2-3 minutes. Place the custard aside and let cool slightly.

Step 2

Slice strawberries and mix together with juice from 1/2 lemon and 2 TBS granulated sugar. Stir, cover, and refrigerate.

Step 3

After the custard cooled slightly, place a piece of plastic wrap on top of the custard so that it doesn't develop a film. Refrigerate until cool and firm.

Step 4

Place the beaters of an electric mixer in the freezer for 5 minutes. Pour heavy cream into a small mixing bowl with confectioner's sugar and Bourbon Vanilla Extract. Mix until the whipped cream is light and fluffy. Place the whipped cream in a sandwich bag or pastry bag.

Step 5

When the custard is cool, place it in a mason jar, wine glass, bowl, etc of your choice, and top it with strawberries and whipped cream. Garnish with a mint sprig and Bourbon Vanilla Sugar.


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Chef Tips and Tricks

Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.


  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest


  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

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