The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Little Lemon Custard Cups (GF)

By Kelly · 23 Comments

These creamy little lemon custards are like a drop of delicious sunshine in a cup – the perfect way to end a meal on a sweet note without feeling like you’ve overindulged.

Layering the ingredients in 4oz wide-mouth mason jars tied with pieces of dainty gingham ribbon add to the charm of this delightful dessert. It also makes it the perfect showpiece for summertime brunches, bridal and baby showers, or other fun occasions!

Print
Little Lemon Custard Cups (GF)

Yield: approx. 8 half-cup servings

Little Lemon Custard Cups (GF)

Ingredients

  • 6 large egg yolks, room temperature (pastured eggs are best)
  • 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
  • 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
  • 2 tbsp filtered water
  • 1 tsp lemon zest
  • 1/4 tsp pure vanilla extract
  • 1/2 cup butter, cold, cut into pieces
  • 2 cups fresh whipped cream
  • Your favorite fresh organic berries (raspberries are especially delicious with lemon!)

Instructions

  1. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
  2. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
  3. After all of the butter pieces are melted and incorporated, cook for an additional 15-18 minutes, stirring just occasionally, until it thickens like a thin pudding. Then, place the lemon curd in the refrigerator to cool completely (about 2-3 hours). (Please note: You can make the lemon curd one day in advance for easier final prep.)
  4. Once lemon curd is chilled, use a large rubber spatula to gentle fold in 1 3/4 cups of fresh whipped cream to create a creamy lemon custard. Reserve the remaining 1/4 cup of whipped cream for garnish.
  5. There are two fun options for serving: Either layer the bottom of 4oz serving cups (or ramekins) with fresh berries and top with the lemon custard, followed by a dollop of fresh whipped cream ...
  6. Or create beautiful little lemon berry trifles by layering the ingredients in 4oz wide-mouth mason jars tied with pieces of dainty gingham ribbon. Absolutely delightful!
3.1
https://thenourishinghome.com/2012/06/lemon-berry-custard-cups/


P.S. If you’re on Pinterest, I’d love to be pin-pals with you! It’s so much fun sharing healthy delicious recipes! Blessings, Kelly

This recipe was shared at: Homestead Barn Hop, Make Your Own Monday, Better Mom Mondays, Monday Mania, Made from Scratch Mondays, I Gotta Try That, Modest Mondays, Welcome Home Mondays, Fat Tuesdays, Titus 2sdays, Titus Tuesdays Link-Up, Domestically Divine, Living Well Wednesdays, Allergy-Free Wednesdays, Gluten-Free Wednesdays,  Homemaking Link-Up, Creative at Home Wednesdays,

You Might Also Like:

Chocolate-Vanilla Custard Cups – Special Guest Post at Honeyville Farms!
15 Fabulous Ways to Enjoy Dried Strawberries
Peach Cobbler Donuts (& Muffins!)

Filed Under: Other Desserts ·

Comments

  1. Renee says

    June 14, 2012 at 8:41 am

    Looks super yummy! I love anything with meyer lemons! Also I bought a case of those 1/2 pint wide mouthed jars on my last azure order. I have been looking for something fun to make in them! Thanks for the inspiration Kelly!!!! 🙂

    Reply
    • Kelly says

      June 14, 2012 at 10:32 am

      Hi, Renee! Thanks for your kind words. There are so many cute little desserts that can go into those 1/2 pint jars! I hope you have fun with them! Blessings, Kelly

      Reply
  2. Caralyn @ glutenfreehappytummy says

    June 15, 2012 at 9:39 am

    i love these! they look so bright and summery! sound delicious too! thanks for sharing!

    Reply
    • Kelly says

      June 15, 2012 at 3:09 pm

      Thanks, Caralyn! You’re always so encouraging! I appreciate your kindness! Blessings, Kelly 🙂

      Reply
  3. Mary Hudak-Colllins says

    June 18, 2012 at 10:33 am

    This looks so delicious, but I’ll have to avoid it until Michaela beats her egg allergy. Unless there is a substitute that I could use? Thanks for sharing with us in our recipe hop this week!

    Reply
    • Kelly says

      June 18, 2012 at 2:09 pm

      Unfortunately, lemon curd requires egg yolks. I wonder if you could google for a coconut milk lemon pudding? I bet that would be delicious with fresh fruit! Lots of blessings, Kelly 🙂

      Reply
    • Jennifer says

      June 20, 2012 at 10:35 am

      When my son had an egg allergy, he was only allergic to the protein which is found in the white of the egg. I was able to rinse the yolks in cold water and use them without a reaction. Wonder if this could work for you?

      Reply
      • Kelly says

        June 20, 2012 at 10:49 am

        Thanks for being so helpful, Jennifer! 🙂

        Reply
  4. Debbie @ Easy Natural Food says

    June 18, 2012 at 10:59 am

    Yummy, sounds amazing! Pinned 🙂

    Reply
    • Kelly says

      June 18, 2012 at 2:05 pm

      Thanks, Debbie! You’re always so helpful and encouraging! 🙂

      Reply
  5. Marcie Peterson says

    June 18, 2012 at 12:08 pm

    Oh my goodness these look like Heaven in jar! I am definitely going to make this. Thanks for linking this recipe up. You need to come back over and sign up for the $25 Olive Garden gift card that started today.
    http://www.igottatrythat.com/p/giveaways.html
    Marcie

    Reply
    • Kelly says

      June 18, 2012 at 3:39 pm

      Thanks so much, Marcie! I am a stickler when it comes to a real food lifestyle, so as much as I appreciate your kindness, I don’t visit OG. My site is dedicated to unrefined, unprocessed whole foods. It’s not because I am being an elitist, but because I’ve experienced a tremendous health transformation from adopting a real food lifestyle. Check out my About page for details. Thanks again! Lots of blessings, Kelly 🙂

      Reply
  6. Nicole says

    June 18, 2012 at 3:29 pm

    This looks very good, and refreshing with the summer heat. I love the simple touches you put with the ribbon and jar 🙂

    Nicole, Working Kansas Homemaker (.com)

    Reply
    • Kelly says

      June 18, 2012 at 3:33 pm

      Thanks, Nicole! I appreciate your kind words of encouragement and sharing your blog site. I’ll have to pop over for a visit! Blessings, Kelly 🙂

      Reply
  7. Jill @ The Prairie Homestead says

    June 24, 2012 at 5:05 pm

    Oh Kelly! I am literally drooling on my laptop right now! This looks delish- and I am featuring it as my pick on tomorrow’s Barn Hop. Keep up the great work!

    Reply
    • Kelly says

      June 25, 2012 at 9:10 am

      Yeah, Thanks so much, Jill! I appreciate the shout-out! 🙂 Blessings, Kelly

      Reply
    • Kelly says

      June 25, 2012 at 9:22 pm

      P.S. I updated the recipe tonight to include your adorable “featured” logo and linked it to your site! I hope it sends lots of new friends your way! Blessings and gratitude, Kelly 🙂

      Reply
  8. Cindy says

    June 25, 2012 at 7:28 am

    This sounds really yummy and I am planning to make it. However what I like best is your “print” feature. So many blogs have not done that for their recipes and often it is difficult to print something. Thank you so much.

    Reply
    • Kelly says

      June 25, 2012 at 9:18 am

      You are so welcome, Cindy! I am so glad you find this site helpful to you! That was certainly my goal in creating it! Any suggestions for making it even easier to use are always welcome as well! Lots of blessings, Kelly 🙂

      Reply
  9. Mommyof2Girlz/StephD says

    June 27, 2012 at 3:20 am

    This recipe looks divine, thank you for sharing! Found you via Homestead Barn Hop 🙂

    Reply
    • Kelly says

      June 27, 2012 at 8:37 am

      Thanks so much for taking time to leave a kind note! Welcome, so glad you’re here! Blessings, Kelly 🙂

      Reply
  10. cupcake picks says

    June 28, 2012 at 8:35 am

    Hey there! This post couldn’t be written any better! Reading this post reminds me of my good old room mate! He always kept talking about this. I will forward this article to him. Pretty sure he will have a good read. Thanks for sharing!

    Reply
    • Kelly says

      June 28, 2012 at 8:05 pm

      Thank you, Cupcake Picks. Are you talking about my lemon custard recipe or another article on my site? Thanks so much for your kind words! Lots of blessings to you, Kelly 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in