Lemon Custard

Lemon custard (or lemon curd) is especially well-known in England, where it's a staple served together with tea and biscuits. If you have never tried to make this condiment before, or maybe not even tasted it, you owe it to yourself to give this easy recipe a try! Lemon custard can be used together with bread, in desserts, as a dressing for salads, or whatever else you can imagine.


A biscuit being dipped into a small container of lemon custard


  • 250 ml (1 cup) milk

  • 2 egg yolks

  • 65 g (2.5 oz – 1/3 cup) sugar

  • 35 g  (1.1 oz – 1/2 cup) flour

  • zest of 1 lemon (medium size)

How to make it

  1. Place the milk and lemon zest in a pot over medium heat. Cook until hot (do not allow to boil).

  2. Remove the saucepan from the heat. Whisk the egg yolks, sugar and flour in a seperate bowl until well combined.

  3. Pour the hot milk mixture over the egg yolk mixture, whisking constantly and adding a small amount of milk at a time, otherwise the eggs will start to turn into scrambled eggs.

  4. Return the mixture to the saucepan over low heat. Cook, while stirring steadily in the same direction, until the custard thickens and coats the back of a metal spoon. Do not allow custard to boil, as it might curdle.

  5. Pour the custard into a bowl or into custard cups, cover the surface with cling film and leave to cool. Serve with biscuits like ladyfingers.

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Recipe by Mad & Delicacy