No-Bake Lemon Custards With Strawberries Recipe (2024)

You're recipe only makes 1 cup of custard rather than 2, so I guess that's one way to reduce the fat. Or maybe a better way for anyone who cares about the fat content, just dump a scoop of lemon yogurt into a bowl and top with berries, and you can pretend it resembles this custard. The better alternative, of course, is to stop obsessing about fat content and enjoy this simple and good desert.

Amazing. A recipe with only four ingredients, and almost all of the questions are about substituting ingredients! I'd say that probably all of the ingredients are required for it to set and/or taste sweet, because puddings, jellies, and flans are tricky bits of biochemistry that rely on coagulations of proteins and/or lipids. But it wouldn't be too hard to try with your coconut milk or apple juice or whatever; but expect to have a sweet soup rather than a pudding. Perhaps you'll be surprised.

Must boil Slowly down to Exactly 2 cups. (8-12 min.) Stir frequently. (Vigorously boiling may boil over.) Check volume often in measuring cup.6 ramekins too many. I use 4 ramekins or martini glassesBlueberries also a good garnish.

You can reduce the fat by using less whipping cream and substituting yogurt.The ingredients would be:3/4 cup plain non-fat Greek yogurt1/4 cup whipping cream2 teaspoons lemon zest1 tablespoon lemon juice2 tablespoons sugar1/2 teaspoon vanilla extractUse any mixture of berries. If you have extreme sweet tooth, drizzle with honey.Add mint leaves for garnish

This is nearly identical to a recipe I learned at Riad Laroussa in Fez, Morocco in the spring. We stirred the lemon juice into the cream as soon as it was removed from the stove, stirring quickly. It did not curdle, just thickened. We didn’t strain out the lemon zest. In fact we sprinkled some more on top before refrigerating it. We served it plain, without the fruit topping. It is delicious just like that. I’ve made it several times since—it’s really easy and rewarding.

This was so easy with very rewarding results. Instead of zesting the lemons, I cut off the peel in one long strip with a vegetable peeler -- just as flavorful, and didn't need to strain. Reduced the sugar by 2-3 tablespoons, which was fine.

Recipe worked. Used meyer lemons and reduced sugar to one-half cup. Also added about a teaspoon of cardamom seeds which got strained out with the lemon zest.

Yes. Try regular (not low fat) coconut milk from a can - must be the canned version, I find its a very successful sub for heavy cream and have used it to make posset, panna cotta and ganache. It has a high fat content just like heavy cream.

The acid curdles the cream, but the sugar means that the the curds are long and smooth, not lumpy. Very simple! Try this with white grapefruit juice and zest, it's the best pudding I've ever tasted.

Amazing dessert! I don't have a huge sweet tooth, and in the summer I like something light, and these are perfect. They are relatively hands-off, very easy, and can sit overnight. My only notes are that you really don't need to put the strawberry (or blueberry) topping in sugar, it's sweet enough without added sugar. Also, don't be arrogant (like me) and think "oh, these seem set enough" after 2 hours- it really does need at least 3 to fully set.

Yes, or an acid of some kind (you could technically use vinegar, but probably wouldn't want to). This isn't actually a custard but a posset (as the intro accurately notes, even if the title is wrong), and the thing that makes it thick rather than just sweetened cream in a dish is the reaction between the cream and the acid. You're essentially making a curd, like cottage cheese!

Made today - instead of strawberries I roasted local rhubarb with lemon juice and dark graded maple syrup. Topped it off with chopped Persian pistachios. Everyone loved it. Would make again with different seasonal fruit.

Just a warning that yogurt won't give you the same effect in this dessert; you'll have a flavored yogurt, not a posset. Possets are curds made by acidifying cream. Yogurt has already been made thick by being acidified (with acid produced by all those good yogurt bacteria), and adding more acid won't make it thicker.

Just a quick clarification, to make sure I understood the directions properly. So the lemon juice is added as soon as the cream is taken of the heat, while it is still piping hot? Will it not split into curds and whey, and if yes, does the whey have to be strained out? Thanks!

Bob is wrong. There is such a thing as lactose intolerance, way more common than the almost always imaginary gluten sensitivity

Can this be made the day before?

Given others' comments that this is too sweet, I cut down the sugar to 1/3 cup. It was the perfect level of sweetness BUT i think it made the lemon juice too acidic. Will definitely make again but will cut the lemon juice as well.Someone asked if they could use allulose -- i used monk fruit / erythritol and it behaved perfectly!

This was the star on our dessert table! Served in small glass yogurt jars, sprinkled with pomegranate seeds. Everyone asked for the recipe. Everyone!

I made this yesterday and screwed up because I was distracted. I added the lemon juice at the same time as the cream and zest. It didn't thicken but I added a tablespoon of cornstarch and a tablespoon of water and it turned out perfectly. I served with coconut whipped cream and the strawberries and a Madeline . Very pretty presentation. Don't forget the pepper it adds a little something

One of the best desserts I’ve ever made. I used Meyer lemons and didn’t strain out the zest - looked nice and added flavor. I didn’t have 3 hours to chill then in the fridge so I wrapped in plastic wrap and chilled for 1.5 hours in the freezer. I wasn’t sure if it would work but it did! I topped with strawberries and a dollop whipped cream because why not?

Very creamy and lemony. I added plenty of fresh berries, and it wraps them in a lovely creamy layer. It doesn't need any additional sugar.

Just for fun I added an egg yolk and then let it set in the freezer! It made some really nice and creamy frozen custard. The flavor is really nice, and I added a touch less sugar just for my personal taste buds.

This what absolutely delicious!I made it just as the recipe specified - did not change a thing - and it came out fantastic. A perfect light summer evening dessert; will definitely be making again soon.

I loved this - the consistency, lightness and strawberries. Thank you! But it is WAY too sweet for me. Can I half the sugar and keep the consistency?

An absolutely excellent dessert. I took advice from a comment and just used a large piece of lemon peel to avoid having to strain it and it worked perfectly. Added a few cardamom pods and a touch of vanilla bean paste too. Delicious!

Excellent light easy dessert. Added at least 1/3 extra grated lemon rind before cooking. Tiffany dinner here 6/23

Simply fabulous!

I'm making this for a party. The directions instruct to store in the refrigerator UNCOVERED for at least 3 hours. If I store longer than that, do I cover the custard?

Melissa, you made me a Mother’s Day hero!Easy and delicious!

Made this several times and its a huge hit!Any fruit is delicious. 6 ramekins gives a nice light dessert. Love it!!!!