This Simple Lemon Custard Recipe is a thick, delicious custard that is spiked with lemon juice and zest for a creamy taste explosion! If you have 10 minutes up your sleeve, you can make this so lets you go!
This kahitete (custard) is the perfect filling or topping 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.
More Lemon Recipes to try:
If you want a simple 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.
Videography and photography taken by Sarah Henderson.
Ingredient Tips for the Simple Lemon Custard Recipe:
- Cream: Full fat cream and milk works best here for the ultimate kahitete (custard).
- Eggs: I prefer to use free-range hēki (eggs) but use what you have.
- Custard powder: Use puehu kahitete (custard powder) or puehu kānga (cornflour) to thicken the kahitete (custard).
- Lemons: Lemon zest and juice are used for this recipe so fresh is best. If you want to use a different flavour, swap them for ārani (orange), huakerepe (grapefruit) or raima (lime) but add an extra tablespoon or so of sugar to account for the more acidic fruit.
- Vanilla: This wanira (vanilla) adds a delicious layer of flavour to the kahitete (custard).
- Thickened Cream: Fold this through at the end for the ultimate creamy factor. 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.
Expert Tips:
Do not boil the kirīmi (cream) and miraka (milk) because you risk turning the eggs in to scrambled eggs and that is not a vibe in kahitete (custard).
Slowly add the ranunga kirīmi (cream mixture) in to the egg mixture. This process is called tempering the eggs, which means it is slowly warming the eggs.
Be careful with the mixture once the eggs have been added and the pot is returned to the heat but it can catch on the bottom. To combat this, stir continuously until the consistency you want is achieved.
STEP BY STEP INSTRUCTIONS FOR THE SIMPLE LEMON CUSTARD RECIPE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Heat the Cream and Milk:
Add the kirīmi (cream) and miraka (milk) in to a medium pot.
Heat it gently over low heat until just steamy.
2. Prepare the Egg Mixture:
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.
Kaurorihia kia māene (stir it all together until smooth).
3. Combine the Cream and Egg Mixture:
Remove the ranunga kirīmi (cream mixture) from the heat.
Stir the egg mixture continuously as you slowly add the kirīmi mahana (warm cream), adding a little at a time.
4. Heat the Simple Lemon Custard Recipe:
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.
5. Cool the Simple Lemon Custard Recipe:
Pour all of the kahitete (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, a bowl cover or compostable plastic wrap 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.
6. Fold through the Thickened Cream:
Once you are ready to use it, stir the custard well with a whisk until it is smooth.
Fold through the kirīmi kukū (thickened cream) and it is ready to go.
It is time to decorate your favourite cheesecakes, pastries or cakes. Try it on my Lemon Syrup Bundt Cake or my Lemon Bars.
If you loved this recipe, check out these
Toppings
They will bling out your baking in no time at all.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Lemond Custard - Kahitete Rēmana
Ingredients
Lemon Custard - Kahitete Rēmana
- ¾ C (185 ml) kirīmi (cream)
- ¼ C (60 ml) miraka (milk)
- 2 hēki iti (small eggs, size 6)
- 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)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (125 ml) kirīmi kukū (thickened cream)
Instructions
Heat the Cream and Milk:
- Add the kirīmi (cream) and miraka (milk) in to a medium pot. Heat it gently over low heat until just steamy.
Prepare the Egg Mixture:
- 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. Kaurorihia kia māene (stir it all together until smooth).
Combine the Cream and Egg Mixture:
- Remove the ranunga kirīmi (cream mixture) from the heat. Stir the egg mixture continuously as you slowly add the warm cream, adding a little at a time.
Heat the Simple Lemon Custard Recipe:
- 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.
Cool the Simple Lemon Custard Recipe:
- Pour all of the kahitete (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, a bowl cover or compostable plastic wrap 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.
Fold through the Thickened Cream:
- Once you are ready to use it, stir the custard well with a whisk until it is smooth.
- Fold through the kirīmi kukū (thickened cream) and it is ready to go. It is time to decorate you favourite cheesecakes, pastries or cakes.
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