Lemon Custard No. 2
This traditional Parsi-style lemon custard creates a silky, aromatic dessert using fresh egg yolks and refined sugar. Unlike dairy-based custards, this unique recipe uses hot water and generous amounts of lemon zest to create a light, translucent consistency similar to a delicate lemon curd or chaudeau. Finished with a hint of sherry and white wine, it offers a sophisticated balance of citrus brightness and rich texture, best served chilled in elegant cups.
Ingredients
- 8 yolks Egg yolks (Originally '8 idani dal' (yolks of 8 fresh eggs).)
- 1/2 cup Granulated white sugar (Originally 'soji safed khand sher 0.25' (approx 4 oz or 115g). 'Soji' here implies refined/clean sugar.)
- 2 lemons Lemon zest (Finely cut peel/zest of 2 lemons.)
- 1 teaspoon Lemon juice (Originally '1 small spoon'. Adjust to taste if more tartness is desired.)
- 1 teaspoon Sherry (Originally '1 small spoon'.)
- 1 teaspoon White wine (Originally '1 spoon'.)
- 1 cup Hot water (Originally '0.5 seer' (approx 8 oz or 1 cup based on 1lb seer).)
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Instructions
- 1Place the egg yolks in a tinned vessel (or heavy-bottomed stainless steel saucepan). Beat them with a whisk or wooden spoon until they become completely pale and white in color.
- 2Add the hot water, sugar, lemon zest, and lemon juice to the beaten yolks. Place the mixture over low heat (or a double boiler) and cook, stirring constantly, until the mixture thickens. Do not let it boil vigorously.
- 3Once thickened, remove from heat. Stir in the white wine and sherry. Immediately strain the mixture through a fine sieve into a bowl to remove the lemon zest and ensure a smooth texture.
- 4Allow the custard to cool completely, then pour into serving cups. If you prefer less alcohol, reduce the amount or omit it entirely.
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