Creamy, luscious, and just the right amount of tangy, this Lemon Custard is the kind of dessert that feels both timeless and refreshingly modern. Whether served in elegant ramekins or layered in parfaits, this silky custard brings a burst of citrus brightness that’s perfect for spring, summer, or anytime you’re craving something light but luxurious.

With just a few simple ingredients, this custard comes together easily and delivers a rich yet balanced flavor that lemon lovers can’t resist. It’s sweet, tart, velvety, and incredibly versatile—ideal for spooning straight from the dish or using as a base in layered desserts, pies, and tarts.

If you’re looking for a foolproof custard that’s a little more exciting than vanilla but just as classic, this is the recipe to bookmark.

Why You’ll Love This Easy Homemade Lemon Custard Recipe

This homemade lemon custard is all about fresh flavor and creamy texture. It’s:

Simple to make – No complicated equipment or steps required
Rich and smooth – A silky mouthfeel that melts on your tongue
Balanced – Sweet and citrusy without being overly tart
Make-ahead friendly – Stores beautifully for entertaining
Versatile – Use it in trifles, tarts, or eat it by the spoonful

If you’ve ever loved lemon pie filling or lemon pudding, this takes that flavor and elevates it with a custard’s creamy depth and elegance.

What Is Lemon Custard and How Is It Different from Lemon Curd?

Lemon custard is a cooked mixture of egg yolks, milk (or cream), sugar, and lemon juice or zest. It has a smooth, creamy texture that’s more delicate than pudding but richer than mousse. It’s usually baked or cooked gently over the stovetop.

Lemon curd, by contrast, is thicker, more intensely flavored, and typically contains butter and more lemon juice. It’s more of a spread or tart filling, while lemon custard is softer, silkier, and spoonable on its own.

In short: lemon custard = creamy dessert
Lemon curd = tart, buttery spread

Ingredients for Creamy Lemon Custard

You’ll only need a few pantry staples to make this classic custard:

1 cup whole milk
½ cup heavy cream
½ cup granulated sugar
3 large egg yolks
1 whole egg
1 tablespoon cornstarch
¼ teaspoon salt
2 tablespoons lemon zest (from 2 lemons)
½ cup freshly squeezed lemon juice (about 2–3 lemons)
1 teaspoon vanilla extract (optional)

Optional for serving: whipped cream, fresh berries, lemon slices, or shortbread cookies

Using fresh lemons is key for bold, citrusy flavor. Avoid bottled lemon juice if possible.

Kitchen Equipment Needed for Custard Perfection

To make this lemon custard recipe, you’ll need the following tools:

Medium saucepan
Mixing bowls
Fine mesh strainer
Whisk
Ramekins or small bowls for serving
Zester or microplane
Citrus juicer
Rubber spatula

This stovetop method keeps it simple—no baking or water bath required.

Step-by-Step Instructions: How to Make Lemon Custard from Scratch

Step 1 – Heat the milk and cream
In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until steaming but not boiling. Remove from heat.

Step 2 – Whisk the eggs
In a separate bowl, whisk together the egg yolks, whole egg, sugar, cornstarch, and salt until smooth and pale.

Step 3 – Temper the eggs
Slowly pour about ½ cup of the hot milk mixture into the egg mixture, whisking constantly to avoid curdling. Then whisk in the remaining milk mixture.

Step 4 – Return to saucepan and cook
Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon—about 5 to 7 minutes.

Step 5 – Add lemon and strain
Remove from heat. Stir in the lemon zest, lemon juice, and vanilla extract if using. Strain through a fine mesh sieve into a clean bowl to remove zest and ensure smoothness.

Step 6 – Chill and serve
Pour into ramekins or jars. Cover with plastic wrap (pressed directly onto the surface) and refrigerate for at least 2 hours or until fully set. Garnish with whipped cream, berries, or zest before serving.

Tips for Perfectly Smooth, No-Lump Custard

Whisk constantly to prevent lumps and scrambled eggs
Temper eggs slowly with hot milk to avoid curdling
Strain custard for a silky-smooth texture
Cook gently over medium heat—never high
Use fresh lemon zest and juice for the best flavor

Follow these tips and you’ll enjoy creamy, restaurant-quality custard at home.

Serving Suggestions: How to Use and Enjoy Lemon Custard

This custard is delicious on its own but also works beautifully in other desserts. Try these ideas:

Spoon into ramekins and top with whipped cream or berries
Layer in parfait glasses with crushed cookies or pound cake
Use as a tart or pie filling
Fill cream puffs or eclairs for a citrus twist
Serve with shortbread or buttery biscuits

Whether dressed up or served simply, it’s a versatile treat.

Flavor Variations and Infusions to Try

Looking to add a unique touch to your custard? Try these delicious twists:

Infuse the milk with lavender, thyme, or rosemary for a floral aroma
Add orange zest or swap half the lemon juice with lime for a citrus blend
Use coconut milk for a tropical flavor
Add a pinch of cardamom or ginger for warm spice
Top with a brûléed sugar crust for a lemon crème brûlée-style dessert

Get creative with flavors to match the occasion or your mood.

Make-Ahead and Storage Tips for Lemon Custard

To make ahead:
Prepare and portion the custard into serving dishes. Refrigerate up to 3 days, tightly covered. Press plastic wrap directly onto the surface to prevent skin formation.

To store:
Keep refrigerated in airtight containers. Best consumed within 72 hours for optimal freshness and texture.

To serve later:
Give the custard a gentle stir if it thickens. Garnish just before serving for the best presentation.

This make-ahead dessert is perfect for dinner parties, brunches, or afternoon tea.

Can You Freeze Lemon Custard?

Custards are delicate, but you can freeze lemon custard with care.

Cool completely
Portion into freezer-safe containers
Freeze for up to 1 month

To thaw:
Place in the refrigerator overnight. Stir gently before serving. The texture may change slightly but it will still taste great.

Great for saving leftovers or preparing a batch in advance for special events.

Common Mistakes to Avoid When Making Custard

Skipping the tempering step – leads to scrambled eggs
Overheating – will curdle the custard
Not whisking enough – results in lumps or uneven texture
Using bottled lemon juice – can make the flavor flat or sour
Skipping the straining step – affects smoothness and presentation

Avoid these mistakes to ensure your custard is silky, light, and flavorful.

FAQ: Lemon Custard Recipes and Substitutions

Can I use just milk instead of milk and cream?
Yes, but the custard will be lighter and less rich. Cream adds a velvety finish.

What kind of lemons should I use?
Fresh, juicy lemons like Eureka or Lisbon. Meyer lemons work too, offering a sweeter, floral note.

Is lemon custard gluten-free?
Yes! Cornstarch is naturally gluten-free, and the rest of the ingredients are safe for gluten-free diets.

Can I make this dairy-free?
Try using full-fat coconut milk and non-dairy cream, though the texture may vary slightly.

Do I need to bake this custard?
No—this is a stovetop version. But you can bake it in a water bath if you prefer a firmer custard.

Final Thoughts: A Refreshing and Versatile Dessert Staple

This Lemon Custard recipe is bright, creamy, and refreshingly simple. With a luxurious texture and zesty lemon flavor, it’s the kind of dessert you can serve after a holiday meal, pack in a picnic, or savor as a weeknight indulgence.

Whether you’re a lifelong lemon fan or just looking for a light and silky sweet, this easy custard will become a go-to favorite. Make it once, and you’ll wonder how you ever lived without it.