Lemon Custard

1. 1

   In a medium bowl, whisk together the whole egg, egg yolk, lemon juice, and 1/4 cup sugar.

2. 2

   In a medium saucepan, combine the lemon zest, milk, remaining 2 tablespoons sugar, cornstarch, and salt.

3. 3

   Bring to a boil over medium-high heat, whisking constantly.

4. 4

   Remove from heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined.

5. 5

   Pour mixture back into remaining milk, whisking constantly.

6. 6

   Return saucepan to medium-high heat.

7. 7

   Whisking constantly, cook until mixture is bubbling in the center and thick enough to hold a deep trail when stirred with a wooden spoon, about 2 minutes.

8. 8

   Strain mixture through a fine sieve into a medium bowl; whisk in butter.

9. 9

   Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming.

10. 10

    Let cool completely.

11. 11

    Cover and refrigerate until ready to use, up to 1 day.

No additional tips available.