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.
Fluffy Lemon Custard
- Cooking and Prep: 4 h
- Serves: 4
Make the Custard
Blend starch with a bit of water and juice to make a thin cream.
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.
Beat egg yolks and add them to the custard, adding more sugar or lemon juice if necessary. Cool.
Beat egg whites until stiff. Gently combine custard and egg whites.
Pour into dessert dishes and garnish with nuts or lemon wedges.
Styling and Photography by Jennifer Chetrit