Lemon Silk Custard
Fresh lemon custard nestled in golden shells, kissed with honey and lavender.
There’s a quiet beauty in simple, thoughtfully crafted desserts — and Lemon Silk Custard captures it with every spoonful. Lightly sweetened with raw honey, brightened by fresh lemon, and finished with a delicate dusting of lavender, each custard feels like a small celebration. Naturally free of refined sugar and dairy, it’s a lighter, cleaner take on a classic, offering a beautiful balance of flavor and elegance without compromise.
Ingredients:
2 large eggs + 1 egg yolk
1/4 cup raw honey (or to taste)
1/2 cup fresh lemon juice (about 3–4 lemons)
2 tablespoons lemon zest
1/2 teaspoon pure vanilla extract (optional)
Pinch of sea salt
6–8 whole lemons (for serving cups, optional but beautiful)
Dried culinary lavender (optional, for dusting)
Instructions:
In a small saucepan, whisk together the eggs, egg yolk, honey, lemon juice, lemon zest, vanilla, and sea salt.
Set the pan over low heat and cook, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5–8 minutes).
Remove from heat immediately to avoid overcooking.
(Optional) Strain through a fine-mesh sieve for an extra silky texture.
Carefully hollow out the lemons, scooping out the pulp, and set them in a muffin tin to stay upright.
Spoon the custard into the lemon shells (or ramekins) and chill for at least 2 hours, or until set.
Just before serving, lightly dust the tops with a sprinkle of dried lavender.
Notes:
Sweetness: Taste as you go — you can add a little more honey if you prefer it sweeter.
Presentation: A tiny sprig of fresh mint, a few lavender flowers, or a thin curl of lemon peel makes a beautiful garnish.
Storage: Best enjoyed within 24 hours. Keep chilled until ready to serve.
Hosting Tip:
Place the Lemon Silk Custards on a tray scattered with fresh mint leaves, sprigs of rosemary, or edible flowers for a timeless, coastal tablescape.
