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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Crémeux Crémeux

https://www.cuisinedaubery.com/recipe/french-lemon-custard/

Jonathan Blot’s French Lemon Custard

A recipe by Jonathan Blot Tuesday January 25, 2022
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French master Chef Jonathan Blot shows us the perfect recipe for a creamy and intense Lemon Custard for all desserts

FX (François-xavier)

About this recipe

I am sharing today my favorite lemon custard recipe!

Jonathan Blot’s French Lemon Custard

This custard has never disappointed me in years. I tried many others, but this is the one that is the most satisfying

Jonathan Blot’s French Lemon Custard

Easy to make, and perfect for all kinds of desserts, from tarts to cream cakes

Check some desserts using this custard, see HERE

Jonathan Blot’s French Lemon CustardJonathan Blot’s French Lemon Custard

About Crémeux, Jellies and Confits...

● A Crémeux is a cream thickened with Egg Yolks traditionally. Most often, a custard (crème anglaise), flavored, with sometimes gelatin if a liquid was added to the custard. The texture of a crémeux holds in a spoon, but is less firm than a pastry cream.
We use crémeux for flavors like Vanilla or Chocolate

● A Confit is a jam, thickened thanks to Pectin.
Most of the times, a confit is a fruit purée, thickened by a mix Sugar and Pectin

● A Jelly is a cream or a liquid that is thickened with Gelatin. The puree is cooked, the gelatin sheets are bloomed, and then added to the hot liquid (otherwise the gelatin won't work), and then dissolved.
Jellies are used for vanilla, chocolate and fruit

Jonathan Blot’s French Lemon Custard

Print Recipe, with photos Print Recipe, no photos
Chef: Jonathan Blot Preparation Time: 30 Minutes Ready in: 1 H Yield: 670 g Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Crémeux, Crémeux, 
Lemon Lemon juice Lemon zests
 4.7
Ingredients
  • For 670 g (1 lbs 7 oz ) (550 g (1 ¼ lbs ) Actual Weight)

  •   3 Lemon Zests
  •   ½ Cup Lemon Juice (125 grams)
  •   ⅔ Cup Sugar (150 grams)
  •   4 Eggs. ½ Cup or 200 grams
  •   1 Cup Butter (200 grams)


  • For 335 g ( ¾lbs ) (275 g ( 10 oz ) Actual Weight)

  •   1 ½ Lemon Zests
  •   ¼ Cup Lemon Juice (62.5 grams)
  •   ⅓ Cup Sugar (75 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   ½ Cup Butter (100 grams)


  • For 502 g (1 lbs 2 oz ) (412 g (1 lbs 15 oz ) Actual Weight)

  •   2.2 Lemon Zests
  •   ½ Cup Lemon Juice (93.7 grams)
  •   ½ Cup Sugar (112.5 grams)
  •   3 Eggs. ⅓ Cup or 150 grams
  •   ⅔ Cup Butter (150 grams)


  • For 1 kg (2 ¼ lbs ) (825 g (1 lbs 13 oz ) Actual Weight)

  •   4.5 Lemon Zests
  •   ¾ Cup Lemon Juice (187.5 grams)
  •   1 Cup Sugar (225 grams)
  •   6 Eggs. ¾ Cup or 300 grams
  •   1 ⅓ Cup Butter (300 grams)

  • You will need...
    Microplane Zester Grater
    Zester Deiss
    Orange and Citrus Squeezer
    Citrus Juicer
    Mueller Juicer Ultra Power
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    DeBuyer Whisk
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    USA Mini Sheet Warp Resistant Nonstick Baking Pan
    Silicone Baking Mat with Edges
    Food Wrap
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    KitchenAid Food Processor
    Food Processor Cuisinart
    Steps

    1. Start by zesting the Lemon Zests (3) : My favorite tool for this is the microplane

    2.  I strongly advise you to consider organic lemons, as we are zesting, the fruit skin needs no chemicals !

    Jonathan Blot’s French Lemon Custard

    Microplane Zester GraterZester Deiss

    3. For the Lemon Juice (½ Cup or 125 g) : Cut and squeeze Lemons

    4.  Please do not substitute with bottled lemon juice ! Those already-squeezed juices come with preservatives and above all, their taste is just disgusting... your custard will not taste as good as squeezed fresh lemons !

    Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard

    Orange and Citrus SqueezerCitrus JuicerMueller Juicer Ultra Power

    5. In a large mixing bowl, mix with wire whip the Eggs (4) and half of Sugar (⅓ Cup or 75 g)

    6. In a saucepan goes the Lemon Juice (½ Cup or 125 g), the Lemon Zests (3) and the 2nd half of Sugar (⅓ Cup or 75 g)

    7.  Heat the saucepan until bubbles form at edges and then pour onto the bowl, while stirring the eggs mixture

    8. Transfer the bowl content onto the saucepan

    Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard

    Scanpan SaucepanCalphalon Nonstick Sauce Pan DeBuyer Whisk

    9.  Cook on medium heat while stirring : Keep stirring with a rubber spatula to avoid lumps

    10.  You want to cook slowly, and not on high flame. This takes a bit of time

    Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard

    KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

    11. At some point, the liquid thickens and becomes a custard. You should change utensils and use a wire whip, and whisk frantically, while scraping the bottom and sides to avoid lumps

    12. Once the custard is thick enough (but not too much !), transfer onto a clean pan or a clean bowl

    13. Wrap airtight (to avoid the custard to crust)

    Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard

    USA Mini Sheet Warp Resistant Nonstick Baking PanSilicone Baking Mat with EdgesFood Wrap

    14.  Allow to cool down at room temperature, and wait until the temperature reaches 85 °F / 30 °C

    15.  We cool down to avoid the butter to be "cooked" (this would give a bad taste)

    Jonathan Blot’s French Lemon Custard

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer

    16. Once this temperature reached, pour onto a Food Processor (with chopping blades) ('robot coupe')

    17. Add in the Butter (1 Cup or 200 g) (diced, and cold)

    18. Give it a few pulses to allow the blades to mix the custard and butter

    Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard Jonathan Blot’s French Lemon Custard

    KitchenAid Food ProcessorFood Processor Cuisinart

    Result

    You will notice that the custard is still liquid

    You need to place in the refrigerator (airtight wrapped with a plastic wrap), and the custard will thicken

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Lemon Lemon juice Lemon zests
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    All recipes made with lemon custard

    Meringue Lemon Tart (like in Vézelay)

    Nicolas Agraz’s Meyer Lemon Tart

    The other recipes for Crémeux

    Sébastien Bouillet’s Salted Caramel Crémeux

    Berries Confit (jam)


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