Lemon Custard

Step 1 -Under cold water, wash the lemons and then dry them gently with paper towels.

Step 2 -On a cutting board with a fine grater or zester, finely grate the lemons to create 1 tablespoon of zest.

Step 3 -With a sharp knife and juicer, cut the remaining portion of the lemons in half and squeeze the lemons in the juicer to make 1/4 cup of lemon juice.

Step 4 -In a medium saucepan, add the lemon zest, the granulated sugar, and the cornstarch and whisk to combine.

Step 5 -Add the egg yolks, the milk, and the light cream to the sugar mixture and whisk to combine.

Step 6 -Transfer the custard mixture to the stovetop over medium-low heat to cook, whisking continually, until thickened and starting to boil, about 15 minutes.

Step 7 -Once the custard mixture comes to a boil, whisk continually and let bubble, about 1 minute.

Step 8 -Transfer the custard mixture to a wire rack and add the lemon juice, the butter, and the vanilla extract, stirring to combine.

Step 9 -Transfer the custard mixture from the saucepan to a medium bowl, immediately adding plastic wrap directly on the top of the actual custard mixture to prevent the custard from forming a skin.

Step 10 -Transfer the covered custard mixture to the refrigerator to chill for at least 2 hours.

Step 11 -Serve.