Lemon Custard
 
Makes 2 servings
Ingredients
  • 1 cup whole milk
  • ½ cup whipping cream
  • 1 tablespoon lemon zest
  • 1 rosemary sprig
  • ⅓ cup sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 5 egg yolks
  • 3 tablespoons lemon juice
  • ½ tablespoon butter
  • Garnish: Heart Shortbread Cookies (recipe follows)
Instructions
  1. In a medium saucepan, combine milk, cream, lemon zest, and rosemary. Using the back of a spoon, press rosemary lightly to release flavor. Heat over medium-high heat until tiny bubbles form around edge of pan. Strain into a bowl.
  2. In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in hot milk mixture. Heat over medium heat, whisking constantly, until thick. Remove from heat.
  3. In a large bowl, whisk egg yolks. Add cornstarch mixture to egg yolks in a slow, steady stream, whisking constantly. Heat over medium heat until boiling. Stir in lemon juice and butter. Pour into individual bowls; cover, and chill for at least 4 hours. Garnish with Heart Shortbread Cookies, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-custard-with-shortbread-cookies-recipe/