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simple lemon custard and is piped on to two layers of pastry with blueberries in between each one.
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Lemond Custard - Kahitete Rēmana

A thick, delicious custard spiked with lemon. Perfect for filling and topping your favourite baking.
Course Dessert
Cuisine Custard
Keyword custard, easy lemon custard recipe, easy lemon custard recipe nz, Pipeable custard, simple custard recipe nz, simple lemon custard, simple lemon custard nz, te reo Māori
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 2 Cups of Lemon Custard

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.