3-Ingredient No Bake Lemon Cream Custard
This 3-Ingredient Lemon Cream Custard is the best way to enjoy lemons during the summer! This recipe uses no oven, no egg, and no gelatin, The only ingredients are lemon, sugar, and cream, and 2 hours in the fridge. Plus, it looks so cute served inside the lemon rind. It’s creamy, tart, and super refreshing. This lemon dessert is the easiest way to impress all your guests at your next picnic or pool party!
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No Bake Summer Lemon Custard
This Lemon Cream Custard is one of the easiest summer desserts ever because it’s honestly foolproof. It only takes three ingredients. No eggs, no gelatin, and definitely no oven required. This lemon custard is light, tangy, and might just be the best way to eat lemons as a dessert.
I’ve made this as the perfect end for dinner parties, weekend picnics, and even just as a quick treat for myself when I want something cold and refreshing without the hassle. It’s simple, vegetarian, gluten-free and looks absolutely gorgeous with zero effort. You have to give it a try!
Lemon Cream Custard Ingredients
- 1 cup Heavy Cream
- ¼ cup granulated sugar
- 1 tsp Lemon zest
- 3 tbsp fresh lemon juice about 1 lemon
Lemon Zest and Skin
This dessert recipe makes the most out of fresh lemons in every way, from the juice to the skin. The lemon zest is first infused in the cream for an extra lemony aroma. All you do is add in cream, sugar, and a little bit of the zest and heat gently. Remember, don’t let it boil!
If you want a no-fuss way to serve it that looks like you spent hours, just pour the custard into the hollowed-out lemon skin halves for a cute, waste-free presentation.
Creamy Lemon Custard
The magic of this Lemon Custard dessert happens with the lemon juice. When you stir it into warm zest-infused cream, the acidity causes the cream to naturally thicken and set into a soft, silky custard without needing eggs or gelatin.
Be sure to whisk in lemon juice off the heat! Then, let it rest in the fridge for around an hour or two,
Step By Step How To For No Bake Lemon Custard
- In a small saucepan, combine the heavy cream, sugar, and lemon zest. Gently heat over medium-low, stirring occasionally, until the mixture is just starting to simmer. Tiny bubbles around the edges are perfect. Don’t let it boil!
- Once it reaches a gentle simmer, remove from heat. Slowly whisk in the fresh lemon juice. The lemon will react with the cream and naturally thicken the mixture into a soft custard.
- Pour the custard into small jars, ramekins, or if you want to be extra cute — hollowed-out lemon halves. Let cool to room temperature, then refrigerate for at least 2 hours until set.
- Serve chilled, as is, or top with fresh berries, mint, or a sprinkle of extra zest.
More Easy Desserts To Make For Chill Summer Picnics
3-ingredient Lemon Cream Custard
By Tiffy Cooks
Ingredients
- 1 cup Heavy Cream
- ¼ cup granulated sugar
- 1 tsp Lemon zest
- 3 tbsp fresh lemon juice about 1 lemon
Instructions
- In a small saucepan, combine the heavy cream, sugar, and lemon zest. Gently heat over medium-low, stirring occasionally, until the mixture is just starting to simmer. Tiny bubbles around the edges are perfect. Don’t let it boil!
- Once it reaches a gentle simmer, remove from heat. Slowly whisk in the fresh lemon juice. The lemon will react with the cream and naturally thicken the mixture into a soft custard.
- Pour the custard into small jars, ramekins, or if you want to be extra cute — hollowed-out lemon halves. Let cool to room temperature, then refrigerate for at least 2 hours until set.
- Serve chilled, as is, or top with fresh berries, mint, or a sprinkle of extra zest.
CUTENESS!!!!
You had me at the word lemon, then you have to serve them in lemons! I’m in overload!
Love that you can use every part of the lemon! The grandkids devoured them in seconds.
SO EASY! And so few ingredients. I used the lemons in my backyard and it worked PERFECTLY
Hi! I just made this recipe and I loved it, but I do find it to be VERY creamy. Any advice on how to cut through the richness of the cream? Next time I may increase the amount of lemon juice slightly, but for the ones I just made, I was thinking of adding either a layer of lemon curd or raspberries as garnish.
Ridiculously easy. Is there any way to make this with other fruits?
Super easy, coworkers loved them!
I am vegan. Can you substitute heavy cream with a non diary version?
Hi Mag, unfortunately I don’t think you can simply replace it for this particular recipe, because the curdling process relies on the lemon reacting with the heavy cream. I may have to make a non-dairy version!
Tiffy