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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- CHILL: Pour the mixture into ramekins or canning jars and refrigerate for at least 6 hours (or until firm).
- 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