Lemon Custard Recipe

Ingredients:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 large egg yolks, beaten

Instructions:

1. Mix Dry Ingredients:
   • In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
2. Add Liquids:
   • Gradually stir in the water, lemon juice, and lemon zest until the mixture is smooth.
3. Cook:
   • Cook the mixture over medium-high heat, stirring constantly, until it thickens and comes to a boil. Continue to cook and stir for 2 minutes more, then remove from heat.
4. Temper the Egg Yolks:
   • In a small bowl, gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks, then immediately whisk the egg yolk mixture back into the remaining lemon mixture in the saucepan.
5. Finish Cooking:
   • Return the saucepan to the heat and bring to a gentle boil, cooking for an additional 2 minutes while stirring constantly.
6. Add Butter:
   • Remove from heat and stir in the butter until melted and well combined.
7. Cool and Serve:
   • Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Serving Suggestions:

• Serve chilled in individual cups or bowls.
• Garnish with a dollop of whipped cream and a lemon slice or zest.