Bertolli

Charleston Desserts Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401
843-853-7828

Frozen Lemon Custard

Ingredients

11 Egg Yolks
1 C Sugar
5 fl. oz Frozen Lemon Juice, concentrated
1 ea Lemon, zest and juice
3 C Heavy Whipping Cream

Method

  • Place heavy cream, concentrate, lemon and lime juices and zest in a heavy bottom non-reactive pot.
  • Bring solution to a boil.
  • When the solution reaches a boil, remove from heat immediately.
  • Whisk the yolks and sugar together until light in color.
  • Slowly drizzle the hot liquid into the yolk mixture.
  • Just a little at a time. (If you pour too much liquid to quickly you will "scramble the eggs", and get to start over.)
  • Preheat the oven to 300 degrees.
  • Line a "edged" baking sheet with two layers of plastic.
  • Pour the combined solution into the lined baking sheet and place in the oven uncovered for about 30 minutes.
  • (also place another pan of hot water in the bottom of the oven to add steam to the oven. This keeps the custard fro cracking).
  • Remove the pan from the oven and place directly in to the freezer when frozen.
  • Cut the custard into any shape you desire for presentation.
  • Note: This may also be prepared in small ramekin cups. Just be sure to butter the molds well.

  • Our Social Media Pages

    Facebook Twitter Pinterest Google Plus

    Our App Stores

    Apple Store