Lemon Custard Filling
Whip up a zesty lemon custard that strikes the ideal harmony between tangy and sweet! This luscious filling features fresh lemon juice and creamy egg yolks, creating a velvety texture that’s perfect for your favorite pies. Get ready to delight your taste buds with this bright and refreshing treat!
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- butter
- beaten eggs
🫙Pantry Staples(1)
- sugar
📦Other(1)
- citrus juice
👨🍳 Instructions
- 1
In a pot, combine citrus juice and sugar.
- 2
Add butter and bring the mixture to a boil.
- 3
Stir in beaten eggs and boil again.
- 4
Blend the mixture with a hand blender until fine.
- 5
While hot, fill into tart shells.
💡 Pro Tips
- ✓Heat your lemon juice and sugar to exactly 185-190°F before adding eggs to ensure proper thickening without curdling the proteins.timing185-190°F
- ✓Temper beaten eggs by slowly whisking in 1/3 of the hot citrus mixture first, then adding back to the pot to prevent scrambling.technique1/3 ratio tempering
- ✓Use a 2:1 ratio of whole eggs to egg yolks for optimal richness and setting power, as yolks contain lecithin for emulsification.ingredient2:1 whole eggs to yolks
- ✓Blend the hot custard for exactly 30-45 seconds with an immersion blender to create silky texture by breaking surface tension without incorporating air bubbles.equipment30-45 seconds
- ✓Fill tart shells while custard is above 140°F so it flows smoothly and creates a level surface as it cools and sets.timingAbove 140°F
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
Share this recipe
Lemon Custard Filling
Whip up a zesty lemon custard that strikes the ideal harmony between tangy and sweet! This luscious filling features fresh lemon juice and creamy egg yolks, creating a velvety texture that’s perfect for your favorite pies. Get ready to delight your taste buds with this bright and refreshing treat!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- butter
- beaten eggs
🫙Pantry Staples(1)
- sugar
📦Other(1)
- citrus juice
👨🍳 Instructions
- 1
In a pot, combine citrus juice and sugar.
- 2
Add butter and bring the mixture to a boil.
- 3
Stir in beaten eggs and boil again.
- 4
Blend the mixture with a hand blender until fine.
- 5
While hot, fill into tart shells.
💡 Pro Tips
- ✓Heat your lemon juice and sugar to exactly 185-190°F before adding eggs to ensure proper thickening without curdling the proteins.timing185-190°F
- ✓Temper beaten eggs by slowly whisking in 1/3 of the hot citrus mixture first, then adding back to the pot to prevent scrambling.technique1/3 ratio tempering
- ✓Use a 2:1 ratio of whole eggs to egg yolks for optimal richness and setting power, as yolks contain lecithin for emulsification.ingredient2:1 whole eggs to yolks
- ✓Blend the hot custard for exactly 30-45 seconds with an immersion blender to create silky texture by breaking surface tension without incorporating air bubbles.equipment30-45 seconds
- ✓Fill tart shells while custard is above 140°F so it flows smoothly and creates a level surface as it cools and sets.timingAbove 140°F