Zesty Lemon Cake Custard

Tender, tasty, light, made from affordable products! Lemon custard for cake is very popular in the UK and North America, and has many fans in our country. It has a bright citrus taste and aroma.
cook time: 30 min
Caleb Huxley
Zesty Lemon Cake Custard

Nutrition Facts (per serving)

260
Calories
15g
Fat
29g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Sugar 250 g
Butter 150 g
Corn starch (Table l. with a slide) 15 g
Eggs (were CO) 3 pc
Lemons (Large) 3 pc

Recipe instructions

Step 1

Step 1
How to make lemon custard for cake? Prepare all the necessary products.

Step 2

Step 2
Pour boiling water over the lemons and keep them in hot water for a minute, so the zest will lose its bitterness and the lemons will be easier to wash. Wash them with cleaning agent under running water, dry and remove the zest from 2 lemons with a fine grater. Squeeze the juice from 3 lemons and strain through a sieve into a saucepan. You will get about 300 ml of juice.

Step 3

Step 3
Add 2 tbsp to starch. cold lemon juice from the total volume, rub thoroughly so that there are no lumps.

Step 4

Step 4
Add all the zest and 1/2 sugar to the rest of the juice, stir and heat to a boil, but do not boil. This is quite fast, do not leave and stir so that the sugar is all dissolved, but does not burn.

Step 5

Step 5
While the juice is on the stove, break the eggs into a saucepan with a thick bottom. Beat lightly, gradually add the remaining sugar and diluted starch, mix.

Step 6

Step 6
Then add hot juice to the egg mixture. Do this while constantly stirring with a whisk. Pour in slowly, in a thin stream, so that the eggs do not curdle. Next, place the saucepan over medium heat and cook until the cream thickens, about 4 minutes.

Step 7

Step 7
Remove the thickened cream with lemon juice from the heat, add butter, stir until smooth.

Step 8

Step 8
Pass the cream through a sieve into a glass bowl.

Step 9

Step 9
Cover with cling film, leave to cool on the counter, then put in the refrigerator for at least 30 minutes, or even overnight.

Step 10

Step 10
In the cold, the cream will stabilize and become even thicker. It is very flexible, but not free-flowing, like pudding. The taste is delicate, sweet and sour, but pronounced. Store for no more than 5 days. It is convenient to prepare this cream in advance, but you can also prepare it on the day of baking.

Step 11

Step 11
Cooled cream with lemon zest makes it very easy to cover and layer cakes and more.

Additional rubrics

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