Perhaps our new ‘favorite dessert, of all time’! This popped into my inbox from the New York Times, back in June – we made them several times this summer, I’ve told many people about this recipe…and finally here it is. Super simple, no excuses for not making these little beauties straight away – enjoy!
No-Bake Lemon Custards (with Strawberries)
2 c. whipping cream
2/3 c. berry (extra-fine) sugar
2 t. finely grated lemon zest
pinch of fine sea salt
1/3 c. fresh lemon juice
In a medium pot, whisk together the cream, sugar, lemon zest and salt over medium-high heat. Bring the mix to a simmer while stirring to dissolve the sugar and then allow it to boil for 5 minutes (I timed it) until the mixture thickens slightly. Keep an eye on it as it’s bubbling!
Once it’s thickened a titch, remove the pot from the heat and whisk in the lemon juice. Leave the custard to sit and cool for about 20 minutes until a skin forms on the top of it.
Once the custard has cooled slightly, whisk the mix again and then pour it through a fine-mesh strainer – normally you should do this into a bowl, and then pour the custard into it’s serving cups from the bowl – BUT, if you have an extra set of hands, you may be able to stain the custard directly into serving dishes (thereby not wasting a single drop!!). The recipe suggests this amount will make 6 servings in 6-oz ramekins, but let’s be honest, 1 serving would be perfect (though we stretched it to 4).
Refrigerate for a few hours (make in the morning, or even the night before), and then serve the custards chilled with the strawberry topping.
1 c.+ sliced strawberries AND 1 t. sugar
Toss together the berries and sugar and leave the mix to macerate for at least a half hour. Divide the topping equally among the custards, adding more fresh berries if you wish!