Oh, honey, let me tell you about this lemon vanilla custard. I remember the first time I made it like it was yesterday. It was a rainy Sunday afternoon, the kind where all you want is a cozy blanket and something sweet. I was craving something comforting but a bit more sophisticated than just plain old pudding. I had some lemons that were practically begging to be used, and a bottle of vanilla extract just calling my name.

The aroma that filled my kitchen as this lemon vanilla custard baked was pure magic – the bright, zesty lemon mingling with the warm, comforting vanilla. I took that first bite, and it was like sunshine on a cloudy day. The creamy texture, the delicate balance of sweet and tart… It was just perfect. It’s that kind of dish that warms you from the inside out.

Of course, the first few attempts weren’t exactly flawless. I distinctly remember one batch that was a little too… *jiggly*. Let’s just say it didn’t exactly hold its shape! But that’s how you learn, right? Each time I tweaked the recipe a little, until I landed on this version. I’m happy to tell you my lemon vanilla custard recipe is now a staple in my house.

Now, with a busy family, I don’t always have hours to spend in the kitchen. That’s why I love this lemon vanilla custard. It feels fancy and tastes amazing, but it’s surprisingly simple to make. I usually whip it up while the kids are doing their homework. It’s my little act of self-care (and a sneaky way to get them to behave – “who wants lemon vanilla custard after dinner?” works wonders!).

Come on, let me share this lemon vanilla custard recipe with you. Trust me, it’s a game-changer. You’ll wonder how you ever lived without it! Let’s head to the ingredients list, okay?

Ingredients for Lemon Vanilla Custard

Here’s what you’ll need to create this delightful dessert. Remember, using high-quality ingredients can really elevate the flavor of your lemon vanilla custard. Consider this your shopping list and a little insight into why each component is essential.

4 large egg yolks (I always use pasture-raised eggs for the best flavor and color in my lemon vanilla custard)
1/2 cup granulated sugar (I prefer using organic cane sugar; I feel it adds a richer taste to the lemon vanilla custard)
2 cups heavy cream (Don’t skimp here! The heavy cream is what gives the lemon vanilla custard its luxurious texture. I always use full-fat)
1 cup whole milk (Again, go for whole milk for the best results. The fat content really makes a difference in the final lemon vanilla custard product)
1/4 cup fresh lemon juice (Meyer lemons are amazing in this, if you can find them! Otherwise, regular lemons work just fine. Always fresh, never bottled, for the best lemon vanilla custard.)
1 tablespoon lemon zest (Zest your lemon before you juice it! Trust me, it’s easier that way. Plus, the zest adds that extra punch of lemon flavor to our lemon vanilla custard)
1 teaspoon vanilla extract (I splurge on good quality vanilla extract. You can find good vanilla extract at almost any major grocery store.)
Pinch of salt (Just a pinch! It balances out the sweetness and brings out all the other flavors in this lemon vanilla custard recipe)
Optional: Fresh berries, whipped cream, or lemon slices for garnish (When making lemon vanilla custard, you can find beautiful organic berries at farmer’s markets for garnish!)

Here’s a lemon vanilla custard trick I learned from my mom: Gently warm the milk and cream with the vanilla bean (if using) before adding it to the eggs. It infuses the custard with even more flavor! And for a shortcut when making lemon vanilla custard on busy weeknights, I sometimes buy pre-squeezed lemon juice (gasp!). I know, I know, fresh is best, but sometimes you gotta do what you gotta do. Plus, if you are like me, you want to keep your ingredients fresh as can be. If you have leftover lemon juice after making lemon vanilla custard, freeze it in ice cube trays for future use! Waste not, want not, that’s what I say!

Now, let’s get to the fun part – making this delicious lemon vanilla custard!

How to Make Lemon Vanilla Custard – Step-by-Step

Ready to transform these simple ingredients into a luscious dessert? Follow these step-by-step instructions, and you’ll be enjoying your own homemade lemon vanilla custard in no time.

Preheat your oven to 325°F (160°C). While the oven is heating, let’s get our ingredients together to make the best lemon vanilla custard recipe ever.
In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Don’t worry if your mixture looks a little grainy at first; it will smooth out as you whisk. This is important for a smooth lemon vanilla custard.
In a saucepan, combine the heavy cream, milk, and salt. Heat over medium heat until just simmering, stirring occasionally. I learned the hard way with lemon vanilla custard that you should never let it boil! You will regret that later.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from curdling. If you pour it in too fast, you’ll end up with scrambled eggs in your lemon vanilla custard – not good!
Stir in the lemon juice, lemon zest, and vanilla extract. Your lemon vanilla custard should smell like a bright, sunny day at this point. Make sure everything is well combined.
Pour the custard mixture into ramekins. I like to use individual ramekins for a nice presentation, but you can also use a baking dish. If you’re using a baking dish, you may need to adjust the baking time.
Place the ramekins in a baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custard bake evenly. This is a MUST for a creamy lemon vanilla custard!
Bake for 45-55 minutes, or until the custard is set around the edges but still slightly jiggly in the center. In my kitchen, lemon vanilla custard usually takes about 50 minutes. Keep an eye on it, though; ovens vary!
Remove the ramekins from the water bath and let them cool slightly on a wire rack. Then, cover them with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the lemon vanilla custard to fully set and the flavors to meld together.
Before serving, garnish with fresh berries, whipped cream, or lemon slices, if desired. While the lemon vanilla custard is cooking, I usually tidy up the kitchen and maybe sneak a little taste of the cream. Don’t tell anyone! Seriously, follow all these tips and you will have an easy lemon custard that everyone will rave about!

Serving Suggestions

Now that you’ve created this masterpiece, let’s talk about serving! There are countless ways to enjoy your homemade lemon vanilla custard. Here are some of my favorite ideas.

My family absolutely adores this lemon vanilla custard. The kids love our lemon vanilla custard when I top it with fresh raspberries and a dollop of whipped cream. It’s their go-to dessert request! I love to serve it with a side of biscotti for dipping. That’s my little indulgence. A perfect pairing in my opinion for this lemon vanilla custard recipe is a side of fresh fruit salad – the tartness of the fruit complements the sweetness of the custard beautifully. For a savory treat, consider these Greek Roast Potatoes with Lemon & Feta for a zesty lemon kick and creamy texture!

This lemon vanilla custard is perfect for special occasions like birthdays or holidays. It feels fancy enough for a celebration but is easy enough to make on a regular weeknight. I also love to bring it to potlucks – it’s always a hit!

For presentation, I like to dust the top of the lemon vanilla custard with a little powdered sugar and arrange a few fresh berries on top. It makes it look so elegant! If you have extra lemon vanilla custard, you can store it in the refrigerator for up to 3 days. I like to layer it with crumbled cookies and whipped cream for a quick and easy parfait.

During the summer, I sometimes make a frozen version of this lemon vanilla custard. It’s so refreshing on a hot day! My friends always ask for this lemon vanilla custard recipe. It’s an easy lemon custard that everyone seems to adore.

Frequently Asked Questions

Got questions? I’ve got answers! Here are some common questions about making lemon vanilla custard.

Q: Can I use a different type of milk or cream?

A: You *can*, but I don’t recommend it for the best results in this lemon vanilla custard. Lower-fat milk or cream will result in a less creamy custard. Trust me, the full-fat versions are worth it! I have had some readers ask about using almond milk. I would not recommend that as it is too thin, but you can always experiment!

Q: My custard is lumpy. What did I do wrong?

A: Lumpy custard usually means the eggs curdled. This can happen if the cream mixture is too hot or if you add it to the eggs too quickly. Make sure to temper the eggs slowly and keep the heat low. If your lemon vanilla custard ends up lumpy, you can try straining it through a fine-mesh sieve to remove the lumps. I made that mistake once when the kids were being too loud and distracted me!

Q: Can I make this ahead of time?

A: Absolutely! In fact, I highly recommend it. This lemon vanilla custard tastes even better after it’s been chilled for a few hours or overnight. You know what I do when my lemon vanilla custard needs time to chill? I pop in a movie to relax before everyone gets home.

Q: Can I freeze this lemon vanilla custard?

A: While technically you *can* freeze it, the texture may change slightly. Custard tends to get a bit grainy after freezing and thawing. If you do freeze it, make sure to wrap it tightly to prevent freezer burn.

Q: What if I don’t have ramekins?

A: You can use a baking dish instead! Just adjust the baking time accordingly. Start checking for doneness around 30 minutes.

Q: Can I add other flavors to this custard?

A: Of course! Feel free to experiment with different extracts or spices. Orange zest, almond extract, or a pinch of nutmeg would all be delicious additions to this lemon vanilla custard. I once had a reader tell me they add a bit of lavender!

Q: My custard is too tart. How can I fix it?

A: If your lemon vanilla custard is too tart, you can add a little extra sugar to balance it out. Start with a tablespoon and taste, then add more as needed. I actually love the tartness, but that’s just me!

Final Thoughts

This lemon vanilla custard recipe is more than just a dessert to me. It’s a reminder of cozy Sundays, happy family moments, and the simple joy of creating something delicious in the kitchen. It’s a dish that always brings a smile to my face, and I hope it does the same for you.

Delicious Homemade Lemon Vanilla Custard

Here are a few Pro Tips for the best lemon vanilla custard:

Use the best quality ingredients you can find. It really makes a difference in the flavor.
Don’t overbake the custard! It should still be slightly jiggly in the center when you take it out of the oven.
Be patient and let the custard chill completely before serving. This allows the flavors to fully develop.

We’ve tried so many variations over the years. Sometimes I’ll add a handful of blueberries to the bottom of the ramekins before pouring in the custard for a burst of fruity flavor. During the holidays, I love to add a sprinkle of cinnamon and nutmeg for a warm, festive twist on the lemon vanilla custard. My daughter loves it when I make a chocolate version by adding a spoonful of cocoa powder to the custard base.

My son is partial to the classic lemon vanilla custard, while my husband loves the one with blueberries. I personally enjoy them all!

I hope you’ll give this recipe a try and make it your own. Don’t be afraid to experiment with different flavors and variations to find what you love best. This lemon vanilla custard recipe is just the beginning. So go ahead, get in the kitchen, and create something amazing! I know you can do it. It’s really easy to make lemon custard recipe, that anyone can do!

Lemon Vanilla Custard

Print Recipe

Indulge in the creamy delight of this easy lemon vanilla custard. With a bright citrus flavor and a hint of vanilla, it’s a simple yet elegant dessert.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Yield: 4 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups heavy cream
1/2 cup granulated sugar
1/4 teaspoon salt
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
4 large egg yolks
2 tablespoons lemon juice
Lemon zest for garnish (optional)

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Instructions

Preheat oven to 300°F (150°C).
In a saucepan, combine heavy cream, sugar, and salt. Scrape in the vanilla bean seeds (if using) and add the pod to the cream mixture.
Heat over medium heat, stirring until sugar dissolves. Remove from heat just before boiling. Remove the vanilla bean pod. If using vanilla extract, stir it in now.
In a separate bowl, whisk the egg yolks until slightly pale.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
Stir in the lemon juice.
Strain the custard mixture through a fine-mesh sieve to remove any lumps.
Pour the custard into ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the baking dish from the oven and let the ramekins cool in the water bath.
Once cooled, transfer the ramekins to the refrigerator and chill for at least 2 hours before serving.
Garnish with lemon zest, if desired.

Notes

For an extra touch, brulee the tops of the custards with a kitchen torch before serving.