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Recipe by Nitra Ladies Auxiliary

Fluffy Lemon Custard

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Parve Parve
Medium Medium
4 Servings
Allergens

Contains

- Egg

Creamy, airy lemon custard is a light and refreshing finale to a heavy Yom Tov meal. Can be served alone, with a simple garnish as pictured here, or layered with fruit or Pesach crumbs in parfait glasses.

Ingredients

Main ingredients

  • 3/8 cup Gefen Potato Starch

  • 1 and 1/4 cups water

  • juice of 1 lemon

  • juice of 1 orange

  • 1/4 cup sugar

  • pinch of salt

  • 1 tablespoon shortening

  • 2 eggs, separated

  • chopped nuts for garnish

Directions

Make the Custard

1.

Blend starch with a bit of water and juice to make a thin cream.

2.

Bring rest of water, juices, sugar, salt and shortening to a boil. Pour over blended starch. Mix and return to pan to cook for one minute. Cool slightly.

3.

Beat egg yolks and add them to the custard, adding more sugar or lemon juice if necessary. Cool.

4.

Beat egg whites until stiff. Gently combine custard and egg whites.

To Serve

1.

Pour into dessert dishes and garnish with nuts or lemon wedges.

Credit

Styling and Photography by Jennifer Chetrit

Fluffy Lemon Custard

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Joyce Oxfeld
Joyce Oxfeld
1 month ago

I’m not medically supposed to have much citrus, so guess what I am attracted to.
Might use orange flavorings and lemon juice

Pearl Safrin
Pearl Safrin
3 months ago

Can I substitute oil for the shortening?