Berries With Lemon Custard Sauce

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Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

A nice, light and refreshing dessert. Good enough to serve to company.

Ingredients Nutrition

Directions

  1. Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
  2. In a medium saucepan whisk together the egg yolks and sugar.
  3. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
  4. Whisk in the milk over medium heat.
  5. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
  6. Bring it up TO the boiling point but DO NOT let it boil.
  7. Remove when it is thickened and immediately pour into a bowl.
  8. Stir in vanilla, let mixture cool for 15 minutes.
  9. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
  10. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
Most Helpful

5 5

I used "lite" yogurt and half sugar/half Splenda. I figure this cut the grams of sugar by more than half. This custard sauce is yummy. Served over fresh strawberries, I have some left to top fresh raspberries too. Lemony and very refreshing sauce. I can think of a few other things to top with this versatile sauce. Made for Please Review My Recipe tag. Thanks for sharing MG!