Get ready for your weekly sugar fix as it is Tuesdays with Dorie (TWD).  Bridget of The Way the Cookie Crumbles picked one of our favorite desserts – custard.  I love making custards.  It screams COMFORT food for us.  As well, it is a dessert that is made with basic staples that one always should have on hand – milk, sugar, eggs and some sort of flavoring.  This recipe for Lemon Custard was perfect and definitely did not disappoint in the comfort food area!



This particular recipe infuses lemon zest with milk.  I did use Meyer Lemon zest and I let it infuse for an hour instead of 30 minutes.  As well I used an unrefined sugar which gave it a small bite of a caramel undertone.  I did not use the optional extract as I wanted the pureness of the Meyer Lemon to be tasted.  The custard is baked in a bain marie, which I am very use to using, the only difference this time, was that Dorie asked us to put a double layer of paper towel in the bottom of the pan. Otherwise, it is a simple and straightforward recipe.

The custard came out creamy, light and very fresh.  The perfect spring time dessert.


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