Best Light Lemon Custard Recipes

Simple Light Lemon Custard image

Provided by Just Happy

Categories Dessert

Time 11m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 5

2 eggs, beaten
1 tablespoon lemon rind, grated
1/4 cup granulated sugar
2/3 cup fresh lemon juice (about 3 lemons)
1 tablespoon light margarine

Steps:

Combine eggs, lemon rind and sugar in a saucepan on medium heat.
Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
Set aside, let cool before serving.
Mixture will thicken even more when cold.
Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

Light Lemon Custard image

Yield Serves 4

Number Of Ingredients 9

1 teaspoon unflavored gelatin
3 tablespoons dry white wine
2 eggs
1/2 cup sugar
1/2 cup nonfat milk
1/3 cup fresh lemon juice
1 teaspoon grated lemon peel
4 thin lemon slices
4 small fresh mint sprigs

Steps:

Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.
Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.