Berries With Lemon Custard Sauce Recipe

A delightful, light, and refreshing berry dessert topped with a creamy, zesty lemon custard sauce. This elegant recipe is simple enough for a weeknight treat yet impressive enough to serve to company. Perfect for summer gatherings or a special occasion!

Prep Time 20 mins
Cook Time 105 mins
Calories 262.5 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Berries With Lemon Custard Sauce 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Berries With Lemon Custard Sauce

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How to Make Berries With Lemon Custard Sauce

  1. Line a fine-mesh sieve with a coffee filter. Place 1 cup plain Greek yogurt in the sieve and refrigerate for at least 1 hour to drain excess whey.
  2. In a medium saucepan, whisk together 3 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
  3. Whisk in 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice until smooth.
  4. Gradually whisk in 2 cups whole milk over medium heat.
  5. Switch to a wooden spoon and cook, stirring constantly, until the custard thickens to the consistency of a thin pudding (about 5-8 minutes). Ensure the mixture coats the back of the spoon.
  6. Bring to a simmer, but do not boil. Cook for 1 minute after simmering begins.
  7. Remove from heat immediately and pour the custard into a heatproof bowl.
  8. Stir in 1 teaspoon vanilla extract. Let the mixture cool for 15 minutes, stirring occasionally to prevent a skin from forming.
  9. Gently whisk in the drained yogurt (from step 1) until smooth and well combined. Cover and chill for at least 30 minutes.
  10. To serve, spoon your desired amount of fresh berries (e.g., strawberries, blueberries, raspberries) into individual bowls or dessert glasses. Top with the chilled lemon custard sauce. Garnish with fresh mint leaves and a sprinkle of extra lemon zest.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

91g

Fat

6g

Carbs

18g

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