Here’s a decadent, silky-smooth dessert that brings the bright, citrusy zing of Italy to your spoon: Limoncello Custard. This creamy treat is perfect for summer nights, elegant dinners, or when you’re just craving something sweet and lemony with a touch of liqueur.
🍋 Limoncello Custard
🕒 Ready in: 20 minutes + chilling
🍽️ Serves: 4–6
🧄 Ingredients:
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1½ cups whole milk
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½ cup heavy cream
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½ cup sugar
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4 large egg yolks
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2 tbsp cornstarch
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Zest of 1 lemon
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¼ cup limoncello liqueur
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1 tsp vanilla extract
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Pinch of salt
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Optional topping: whipped cream, fresh berries, or lemon zest curls
🍳 Instructions:
1. Warm the Milk & Cream:
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In a saucepan, combine milk, cream, lemon zest, and half the sugar.
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Heat gently over medium heat until warm (do not boil). Turn off heat and let it steep while you prep the rest.
2. Mix the Yolks:
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In a mixing bowl, whisk together egg yolks, remaining sugar, cornstarch, and salt until smooth and pale.
3. Temper the Eggs:
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Slowly pour the warm milk mixture into the yolks, whisking constantly to avoid scrambling.
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Return the mixture to the saucepan.
4. Cook the Custard:
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Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
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Remove from heat. Strain through a fine mesh sieve if you want it extra smooth.
5. Finish with Flavor:
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Stir in limoncello and vanilla extract.
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Pour into serving glasses or ramekins.
6. Chill & Serve:
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Let cool slightly, then cover and chill in the fridge for at least 2 hours (or overnight).
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Serve with whipped cream, berries, or extra lemon zest on top.
✅ Tips:
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Want it non-alcoholic? Use more lemon zest and juice, and skip the limoncello.
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For a more set dessert, like a firm pudding, increase cornstarch slightly or use a touch of gelatin.
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This pairs beautifully with shortbread cookies or biscotti on the side.