Quick & Easy No-Bake Lemon Vanilla Custard

Introduction

When you’re craving a light, refreshing dessert but don’t want to fuss with turning on the oven, this no-bake lemon vanilla custard is your answer. It delivers creamy indulgence with a hint of citrus brightness that feels both elegant and comforting.

This recipe combines the silky smoothness of custard with the vibrant zing of fresh lemon and the warmth of vanilla. It’s a dessert that strikes the perfect balance—rich yet refreshing, simple yet impressive.

Best of all, it’s quick to prepare with just a few pantry staples. In less than 20 minutes, you’ll have a chilled custard ready to set in the fridge, making it perfect for dinner parties, family gatherings, or simply a weeknight sweet treat.

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Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 10 minutes (stovetop only, no baking)

• Chill Time: 1–2 hours

• Total Time: ~20 minutes active, plus chilling

• Servings: 4

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Ingredients

• 400 ml (13.5 fl oz) whole milk (or dairy-free alternative)

• 2 large egg yolks

• 40 g (1.4 oz / 3 tbsp) granulated sugar

• 15 g (0.5 oz / 1 tbsp) cornstarch

• Zest of 1 lemon

• Juice of 1 lemon (about 2–3 tbsp)

• 1 tsp vanilla extract (or 1 tsp vanilla sugar)

• Pinch of salt

Optional toppings: whipped cream, fresh berries, crushed cookies

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How to Make Quick & Easy No-Bake Lemon Vanilla Custard

1. Warm the milk

   • In a medium saucepan, heat the milk gently over medium-low heat until just warm (do not boil).

2. Mix the custard base

   • In a separate bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and salt until smooth and pale.

3. Temper the eggs

   • Slowly pour about ½ cup of the warm milk into the egg mixture, whisking constantly to prevent curdling.

4. Cook until thickened

   • Return the tempered egg mixture back into the saucepan with the rest of the milk.

   • Cook on medium heat, whisking continuously, until the mixture thickens into a silky custard (about 5–7 minutes).

5. Add lemon

   • Remove from heat. Stir in the lemon juice and zest until fully combined.

6. Chill and serve

   • Pour the custard into serving cups or ramekins. Cover with plastic wrap directly on the surface (to prevent skin).

   • Chill for 1–2 hours before serving.

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Notes

• For extra creaminess, replace half the milk with heavy cream.

• Dairy-free options: Use almond, oat, or coconut milk.

• Adjust sweetness by adding more or less sugar to taste.

• Make it ahead: Custard stays fresh in the fridge for up to 3 days.

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FAQs

Q1: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

Q2: Why did my custard curdle?
This happens if the eggs cook too quickly. Always temper and whisk constantly.

Q3: Can I make it sugar-free?
Yes, swap sugar with a powdered sweetener like erythritol or monk fruit.

Q4: How do I serve this custard?
Enjoy it plain, or top with whipped cream, fresh berries, or a sprinkle of crushed cookies for added texture.

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Nutrition (Per Serving, approx. 4 servings)

(Values may vary depending on ingredients used.)

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Disclaimer

This recipe is intended as a general guide for home cooking. Always check ingredient labels for allergens (dairy, eggs, etc.). Enjoy in moderation as part of a balanced diet.