Lemon Custard – Kahitete Rēmana
This kahitete (custard) is a thick, delicious custard that is spiked with lemon juice and zest. It is perfect for filling in to choux pastry, mille fuille, cakes or cupcakes. It takes ten minutes to make with no effort at all. Once the kahitete has cooled, fold through kirīmi kukū (thickened cream) and it is ready go.
What else can be used in replace of kirīmi kukū (thickened cream)?
You can replace the thickened cream with 1/2 cup of whipped cream, marscapone or creme fraiche.
Can I add different flavours to the custard?
Āe mārika – absolutely, you can swap the lemon juice and zest for orange, grapefruit or lime. Just be aware you may need to add a tablespoon or so of sugar to account for the more acidic fruit like limes.
Lemond Custard – Kahitete Rēmana
A thick, delicious custard spiked with lemon. Perfect for filling and topping your favourite baking.
Servings 2 Cups
Ingredients
Lemon Custard – Kahitete Rēmana
- 200 ml kirīmi (cream)
- ¼ C miraka (milk)
- 2 hēki (eggs)
- ¼ tsp tote (salt)
- ½ C huka one (caster sugar or granulated sugar)
- 3 tbsp puehu kahitete (custard powder or cornflour)
- Kiri rēmana prahirahi (finely grated lemon zest, of 2 lemons
- 3 Tbsp wai rēmana (lemon juice)
- 40 g pata (butter, chopped in to small pieces)
- 1 tbsp wanira (vanilla)
- 125 ml kirīmi kukū (thickened cream)
Instructions
Kahitete Rēmana – Lemon Custard
- Add the kirīmi (cream) and miraka (milk) in to a large pot. Heat it up gently over low heat until just simmering.
- As the cream mixture heats, add the hēki (eggs), tote (salt), huka one (caster sugar), puehu kahitete (custard powder), kiri rēmana (lemon zest) and wai rēmana (lemon juice) in to a large bowl. Stir it all together until smooth.
- Remove the cream mixture from the heat. Stir continuously as you slowly add the warm cream it to the egg mixture. Add a little at a time.
- Pour all the mixture back in to the pot and place over low-medium heat. Stir constantly until the kahitete (custard) is smooth and thick.
- Pour all of the custard in to a bowl, add the cubed pata (butter) and the wanira (vanilla). Stir well until smooth.
- Cover the kahitete (custard) with baking paper to stop a skin from forming. Refrigerate for 30 minutes or until you are ready to use it. This will keep for up to 5 days in the fridge.
- Once you are ready to use it, stir the custard well until it is smooth. Fold through the kirīmi kukū (thickened cream) and it is ready to go. You can pipe it like I have or simply spread it on with a butter knife.
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