Lemon Sour Cream Custard
This heavenly lemon custard recipe will be your new favourite recipe this lemon season. Serve it on its own, with ice cream or as a part of a delicious dessert.
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This delicious lemon sour cream custard is thick and creamy with a heavenly subtle lemon flavour. The addition of sour cream gives this lemon custard a light and fluffy texture that cannot be beat.
For this recipe you will use both eggs and cornflour to thicken your custard, this gives it the stability of a more simple custard while still utilizing the velvety nature of an egg based custard.
Ready to serve in less than 30 minutes this makes for the perfect mid week dessert treat.
What you will need to make this lemon sour cream custard
Lemon – It just wouldn’t be a lemon custard without lemons. Make sure to zest your lemon before you juice it. You will need about one and a half lemons worth of zest and the juice of one lemon.
Sugar – Sugar is used to sweeten this custard and to combat the sourness of the lemon. I find 2/3 cups to be that perfect balance but feel free to adjust to your own taste.
Egg – This recipe uses 1 whole egg and 2 additional egg yolks. Use large fresh eggs.
Cornflour – Cornflour helps to thicken your custard and makes it more stable.
Milk – Use a full fat milk for its added fat content for best results but low fat milk will also work fine too.
Cream – For this recipe a little bit of cream boosts the fat content, which helps make the custard more velvety and smooth. You can swap it out for milk and a tablespoon of butter if you like or more of the sour cream.
Sour cream – The sour cream adds volume and creamyness to this custard without making it any denser.
Serving suggestions
Delicious on its own or the perfect accompaniment to another dessert. Here are some other ways for you to enjoy your lemon sour cream custard.
- Pour your warm custard on top of some vanilla ice cream then serve alongside fresh berries.
- Make a lemon cream trifle. Layer together sponge cake, lemon custard and lemon curd. Then cover with whipped cream and decorate with grated white chocolate and candied lemon slices.
- Serve in a bowl alongside a slice of freshly baked citris or feijoa cake.
- To make individual servings for a dinner party, place individual servings of your lemon custard into small tea cups and allow to cool fully. Add toppings like whipped cream and berries or serve plain.
Store your lemon custard the fridge for up to 2 days. Make sure that it is covered or in a sealed container.
Ingredients
Method
- Start your custard by combining the sugar, cornflour, lemon zest and 1/2 cup of milk in a medium saucepan. Whisk to combine.
- Add in the remaining milk and heat on a medium heat until the mixture is warmed through. Stir occasionally.
- While the milk is heating, prepare your eggs. In a small bowl, combine the eggs and cream. Whisk well to break up the eggs.
- Once the milk is warm, pour the egg mixture into milk mixture in a slow, steady stream. Mix slowly until combined.
- Continue to heat, reducing the temperature to low. Stir constantly until the mixture has thickened. This should take about 10 minutes.
- Remove your saucepan from heat and stir through the sour cream and lemon juice.
- Use a strainer over a medium sized bowl to strain the custard and remove the lemon zest if desired.
- To serve warm, use immediately or else you chill the custard to serve later.
Thank you so much for taking the time to read through my lemon sour cream custard recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
