Lemon Custard with Dried Lemon Slices and Lemon Fritters
A true lemon-lovers dessert, this creamy cool custard is topped with warm batter-fried lemon wedges and crisp, sweet lemon chips.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Deep-fry thermometer
- Sifter
- Paring knife
- Cutting board
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Plate
- Dish
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 6 medium lemons
- 1 cup heavy cream
- 1⁄2 cup milk
- Finely grated zest of 1 lemon (about 1 tsp.)
- 1⁄2 cup plain whole-milk yogurt
- 1⁄3 cup granulated sugar
- 4 egg yolks
- 1 large lemon, ends trimmed, cut into 1/8" slices and seeded
- 1 Tbsp. confectioners' sugar
- Extra-virgin olive oil, for frying
- 3⁄4 cup flour
- 2 Tbsp. light beer
- 1 tsp. granulated sugar
- 1 egg white
- 6 (1/4"-wide) lemon wedges, seeded
- 1⁄4 cup superfine sugar
- 6 small lemon leaves (see Citrus Surprise)
