Rich and Creamy Lemon Custard
This lemon custard was the crowning jewel of Eastern dinner. It is rich, creamy and delicious. Be sure to find a very light colored and mild honey. We used a light colored Acacia honey for this recipe.
Serves 6
Ingredients:
10 egg yolks
3/4 cup very light colored honey
3/4 cup lemon juice from 4-5 fresh lemons, zest from 4 lemons
1 cup organic extra-virgin avocado oil
1/2 cup fresh berries for garnish
Directions
Preheat your oven to 325 degrees. In a medium-sized mixing bowl, whisk the egg yolks and honey together until smooth. Whisk in the lemon juice and most of the zest. (Reserve some of the zest for garnish.) In a double boiler, heat the mixture, whisking constantly until thick.
Remove the filling from the heat, and whisk in the avocado oil. Pour the filling into 6 individual 6-ounce ramekins, and bake for 15 minutes at 325.
Remove from oven, allow to cool, and garnish with lemon zest and fresh berries. Serve.