Lemon Custard - Kahitete Rēmana
This Simple Lemon Custard Recipe is one you will come back to time and time again. This kahitete (custard) is a thick, delicious custard that is spiked with lemon juice and zest. It is the perfect filling for choux pastry, my Lemon Blueberry Mille-feuille, cakes or cupcakes. It takes ten minutes to make with no effort at all and has a wonderful hold to it once piped or spread. Once the kahitete has cooled, fold it 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 ½ cup of kirīmi tāwhiuwhiu (whipped cream), marscapone or creme fraiche. The goal is to add a thick creamy element that lightens the kahitete (custard) and helps to give the hold that you need.
Can I add different flavours to the Simple Lemon Custard Recipe?
Āe mārika - yes indeed, you can swap the wai rēmana (lemon juice) and kiri rēmana (lemon zest). Swap them for ārani (orange), huakerepe (grapefruit) or raima (lime). Just be aware you may need to add a tablespoon or so of sugar to account for the more acidic fruit.
More Lemon Recipes to try:
If you want a simpler lemon recipe, check out these Lemon Bars, you won’t regret it. Or do you want a fresh pihikete (biscuit)? These Lemon, Raspberry & White Chocolate Biscuits are so dreamy! While I’m there, these Lemon and Strawberry Jam Drops are a must try.
How about a Lemon Syrup Bundt Cake for a full glam look or maybe this Lemon and White Chocolate Cheesecake is a better fit. Finally, is the flavour of ārani (orange) calling your name? Awesome, check out my Whole Orange Almond Cake or my Plum, Citrus and Almond Cake.
Videography and photography taken by Sarah Henderson.
Lemond Custard - Kahitete Rēmana
Ingredients
Lemon Custard - Kahitete Rēmana
- 200 ml kirīmi (cream)
- ¼ C (60 ml) miraka (milk)
- 2 hēki iti (small eggs)
- ¼ tsp tote (salt)
- ½ C (110 g) huka one (caster sugar or granulated sugar)
- 3 tablespoon puehu kahitete (custard powder or cornflour)
- Kiri rēmana prahirahi (finely grated lemon zest, of 2 lemons
- 3 tablespoon (45 ml) wai rēmana (lemon juice)
- 40 g pata (butter, chopped in to small pieces)
- 1 tablespoon wanira (vanilla)
- ½ C (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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