Lemon custard for cake

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

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

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.

3. STEP 3

   

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

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.

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.

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.

7. STEP 7

   

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

8. STEP 8

   

   Pass the cream through a sieve into a glass bowl.

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.

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.

11. STEP 11

    

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

Comments on the recipe

katyshaa

17.12.2023

4.7

I love desserts with citruses. I often make this lemon curd for cakes and just for tea. Cool recipe!

Natalia M

17.12.2023

4.6

This is the most lemony lemon cream I've ever tried! I’ve been wanting to make lemon custard for a cake for a long time, but I couldn’t figure out what kind of cake layers would go with it. Today I decided that I would make a carrot sponge cake, and lemon cream would go very well with it. My lemons were small and judging by the amount of juice it became clear that I needed to add another one. I squeezed the juice with a fork, this is most convenient for me. Then I strained it from the pulp and seeds. I cooked the cream according to the instructions. I noticed that when mixing beaten eggs with diluted starch, the mixture becomes noticeably thick. When the cream is already cooked on the stove, at first it remains liquid for a long time, and then instantly thickens. Therefore, the cream must be constantly stirred and not miss the right moment. I didn’t add butter, I didn’t want to increase the calorie content, especially since I really liked the taste of this cream) The finished cream became thick, airy and very tender. The taste is richly lemony, even the color is bright yellow! The aroma is simply stunning) The cream tastes sweet and sour, the taste of lemon is pronounced. I am delighted with this cream! Thank you very much for the recipe!

Irina Vetrova

17.12.2023

4.8

Tell me, if the eggs still curl, what am I doing wrong and what should I do?