Lemon Custard Layered With Savoiardi Biscuits

Lemon Custard Layered with Savoiardi Biscuits

Table of Contents

For the Dessert:

For the Lemon Custard:

- Eggs: 2 large
- Lemon juice: 30 ml (approximately 2 tablespoons)
- Sugar: 60 g

- Cornstarch: 50 g
- Milk: 500 ml (for the custard)
- Condensed milk: 2 tablespoons

1. Separate the eggs: Begin by separating 2 large eggs into yolks and whites. Place the yolks in a medium bowl and set the whites aside for another recipe or discard them if not needed.
2. Mix the egg yolks and sugar: Add 60 g of sugar to the egg yolks and whisk together until smooth and pale. This should take about 2-3 minutes of vigorous whisking.

1. Add the lemon juice and starch: Once the egg yolks and sugar are well combined, add 30 ml of lemon juice and 50 g of cornstarch. Whisk until smooth, making sure there are no lumps.
2. Heat the milk: In a medium saucepan, heat 500 ml of milk over medium heat until it begins to simmer. Be careful not to let it boil.
3. Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. This will help prevent the eggs from scrambling. Gradually add the rest of the hot milk while whisking continuously.

Cook the custard: Pour the entire mixture back into the saucepan and return it to medium-low heat. Stir constantly with a whisk or spatula until the mixture thickens and reaches a smooth, pudding-like consistency. This should take about 5-7 minutes.
Add condensed milk and butter: Once the custard has thickened, remove it from the heat. Stir in 2 tablespoons of condensed milk and 30 g of butter. Mix until the butter is fully melted and the custard is smooth. Set the custard aside to cool slightly.

1. Soak the Savoiardi biscuits: Pour 100 ml of milk into a shallow bowl. Quickly dip each Savoiardi biscuit into the milk, making sure not to soak them for too long, as they can become too soggy. The biscuits should be moist but still hold their shape.

1. Layer the biscuits: In a serving dish or individual dessert cups, arrange a layer of soaked Savoiardi biscuits at the bottom.
2. Add a layer of custard: Spoon a generous layer of the lemon custard over the biscuits, spreading it evenly.
3. Repeat the layers: Continue layering the soaked Savoiardi biscuits and custard until you run out of ingredients. The top layer should be custard.

Chill the dessert: Cover the dessert with plastic wrap and refrigerate for at least 2-3 hours, or until it is fully set and chilled. This allows the flavors to meld together and the custard to firm up.
Garnish and serve: Before serving, you can garnish the dessert with a sprinkle of lemon zest, a dusting of powdered sugar, or some fresh berries for added flavor and decoration.

- Soaking the biscuits: When soaking the Savoiardi biscuits in milk, be sure to dip them quickly. They absorb liquid very fast and can easily become too soggy if left in the milk for too long.

- Make it tangier: If you prefer a stronger lemon flavor, feel free to increase the amount of lemon juice to 40 ml. You can also add some lemon zest to the custard for an extra citrusy punch.
- Use a double boiler: If you’re worried about curdling the eggs while making the custard, you can use a double boiler to gently heat the custard mixture. This method provides more control over the temperature and helps prevent the eggs from cooking too quickly.
- Add vanilla: For a richer, more complex flavor, you can add a teaspoon of vanilla extract to the custard mixture when cooking it. Vanilla pairs beautifully with lemon.

Serving ideas: This dessert can be served in a large trifle dish, in individual cups, or even as a layered dessert in glass jars for a beautiful presentation.

- Refrigeration: Store the dessert in the refrigerator, covered, for up to 3 days. Make sure to keep it chilled until ready to serve, as the custard needs to stay cold.
- Freezing: This dessert does not freeze well due to the custard’s delicate texture. It is best enjoyed fresh and chilled from the fridge.