Frozen Lemon Custard
A creamy, refreshing frozen lemon custard with a tangy lemon flavor, light whipped cream, and crunchy vanilla wafers, perfect for a cool summer dessert or special occasion.
Ingredients
Instructions
- Combine egg yolks, sugar, and a pinch of salt in a double boiler and cook for 3 minutes over boiling water, stirring constantly.
- Add the juice of 1 large lemon and stir until well blended, then set aside to cool.
- While cooling, beat egg whites and 1 tablespoon sugar until stiff and glossy.
- Fold the beaten egg whites into the cooled lemon mixture.
- Whip the cream until stiff and fold it into the lemon and egg mixture.
- Crush 14 vanilla wafers.
- Line the bottom of an 8-inch square pan with about 1/3 of the crushed wafers, reserving the rest.
- Pour the lemon custard filling over the crumbs in the pan.
- Sprinkle the remaining crushed wafers over the top.
- Cover and freeze for 6 to 8 hours.
- Cut into squares and serve, garnished with fresh strawberries or peaches.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of lemon zest to the custard mixture for a brighter citrus note. If you don’t have vanilla wafers, crushed graham crackers or shortbread cookies can serve as a suitable substitute. Ensure that your egg whites are at room temperature before beating for better volume and texture.
Serving Suggestions
This frozen lemon custard is delightful when garnished with fresh strawberries or peaches. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of a fruity sauce. For a refreshing touch, consider serving it alongside a light salad or as a palate cleanser between courses.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to two weeks. To serve, let the custard thaw in the refrigerator for about 30 minutes before cutting into squares for easier serving. Avoid refreezing once thawed to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Lemon Custard contains roughly 224 calories, with 11g protein, 6g carbohydrates, and 18g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg yolks?
Using whole eggs will change the texture of the custard, making it denser and less airy. For the best results, stick to the original recipe with just the egg yolks and reserve the whites for folding in later.
Can I substitute the sugar with a sugar alternative?
Yes, you can use granulated sugar substitutes like erythritol or stevia, but keep in mind that the flavor and texture may vary. Always check the conversion ratio on the packaging to achieve the right sweetness.
How can I make this recipe dairy-free?
To make this frozen lemon custard dairy-free, substitute the heavy cream with coconut cream or a dairy-free whipped topping. Ensure that the other ingredients are also dairy-free for a completely vegan version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).