Breakfast Lemon Custard Recipe {Easy & Healthy!}

It’s a new week and I’m shaking things up! I’m adding this refreshing, creamy breakfast lemon custard recipe to my breakfast rotation.

This healthy, make-ahead breakfast recipe is made with lemon juice and zest, almond milk, and honey. And I’ve topped it with some fruit preserves and granola. It’s super easy to throw together. And yep, I’m pretty sure that once you taste it, you’ll want to add it yours too!

Easy Breakfast Lemon Custard Recipe

If you’re looking got a new easy healthy breakfast idea you need to try this recipe!

Sure, I love my beloved overnight oats and breakfast chia puddings. But I have to be honest, I’ve been in a bit of a rut. I’ve been making the same few recipes week after week.

So let’s try something new! And this creamy, egg-free lemon custard recipe, which is infused with tangy lemon juice and zest, is just the thing. It’s creamy, bright, and tangy. Plus, it can be dairy-free, too!

And don’t stress! It’s just as easy to assemble as those beloved, make-ahead overnight oats. And it’s just as portable too.

Breakfast Lemon Custard Ingredients

This breakfast lemon custard recipe is easy to mix up using just a few simple ingredients.

• UNSWEETENED ALMOND MILK: Or milk of your choice
• UNFLAVORED POWDERED GELATIN: I recommend using gelatin made from healthy grass-fed sources like this one from Vital Proteins.
• FRESH LEMON JUICE AND ZEST: You’ll need about 4 lemons.
• UNFLAVORED GREEK YOGURT: Or non-dairy, Greek-style yogurt of your choice.
• HONEY: I prefer a clover or wildflower honey in this recipe.
• TOPPINGS: I added some raspberry preserves and some granola to this one. But feel free to any toppings you prefer.

How to Make the Recipe:

Ready to make this easy lemon custard recipe? So here’s what you need to do (the full recipe is in the recipe card below).

1. DISSOLVE THE GELATIN: Combine 1 cup of cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
2. HEAT REMAINING INGREDIENTS: In a separate saucepan, combine the remaining milk, lemon zest, juice, and honey. Then stir over medium-low heat until the honey is melted and the mixture is combined.
3. ADD THE GELATIN AND YOGURT: Next, add the gelatin mixture to the warm milk and lemon mixture and mix well. And then remove the saucepan from heat then stir in the Greek yogurt and mix until smooth.
4. CHILL: Pour the mixture into ramekins or canning jars and refrigerate for at least 6 hours (or until firm).
5. SERVE: To serve, top lemon custards with fruit preserves, fresh fruit, and granola (or toppings of your choice).

A Few More Recipe Tips:

• GRANOLA: You can use homemade or store-bought granola. If you’re looking for a good homemade granola recipe, try this easy healthy granola recipe!
• FRUIT PRESERVES: Try to use preserves without any added sugars. The honey gives the lemon custard plenty of sweetness.
• HELPFUL COOKING GEAR: Canning Jars, Honey Dipper,

Love this Recipe? Try These Too!

OATMEAL COOKIE OVERNIGHT OATS
STRAWBERRY HONEY GRANOLA MUFFINS
BAKED BUTTERMILK DONUTS

Easy Breakfast Lemon Custard Recipe

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• Author: Laura | Growing Up Cali
• Total Time: 20 minutes + 6 Hours Chilling
• Yield: 4 servings 1x

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Description

I’m adding this easy, creamy lemon custard recipe to my breakfast make-ahead rotation. And I’m pretty sure once you taste it, you’ll add it too! Can be made dairy-free.

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Ingredients

Units USM Scale 1x2x3x

• 2 cup almond milk, divided (or milk of your choice)
• 2 teaspoon unflavored powdered gelatin
• 3 tablespoons lemon zest (about 3–4 lemons)
• 4 teaspoons lemon juice
• 4 tablespoons honey (or to taste)
• 1 cup Greek yogurt (or non-dairy, Greek-style yogurt of your choice)
• Fruit preserves (I used raspberry) and granola, for serving

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Instructions

1. DISSOLVE THE GELATIN: Combine 1 cup of cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
2. HEAT REMAINING INGREDIENTS: In a separate saucepan, combine the remaining milk, lemon zest, juice, and honey. Stir over medium-low heat until the honey has melted and the mixture is combined.
3. ADD THE GELATIN AND YOGURT: Add the gelatin mixture to the warm milk and lemon mixture and mix well. Then remove the saucepan from heat then stir in the Greek yogurt and mix until smooth.
4. CHILL: Pour the mixture into ramekins or canning jars and refrigerate for at least 6 hours (or until firm).
5. SERVE: To serve, top lemon custards with fruit preserves, fresh fruit, and granola (or toppings of your choice).

Notes

• You can make your own granola or use high-quality store bought. I like to get some from one of my favorite breakfast spots in town.
• Try to use preserves without any added sugars. The honey gives the lemon custard plenty of sweetness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 182
• Sugar: 23 g
• Sodium: 127.6 mg
• Fat: 5 g
• Carbohydrates: 25.6 g
• Protein: 10.3 g
• Cholesterol: 9.3 mg