Lemon Custard

1Preparing the Custard In a saucepan, heat the milk (2 cups) and 1/2 cup of sugar over medium heat. Stir until the sugar is dissolved and the milk (2 cups) is hot but not boiling.

2In a bowl, whisk together the eggs (4), 1/2 cup of sugar, cornstarch (1 tablespoon), lemon zest (1 teaspoon), and salt (¼ teaspoon) until well combined.

3Slowly pour the hot milk (2 cups) into the egg mixture while whisking continuously to prevent curdling.

4Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 10-12 minutes.

5Remove the custard from heat and stir in the fresh lemon juice (½ cup) until fully incorporated. Let it cool for about 10 minutes.

6Chilling and Serving Pour the custard into serving dishes or glasses, cover with plastic wrap, and refrigerate for at least 2 hours until set.

7When ready to serve, garnish with a dollop of whipped cream, a slice of lemon, and a sprig of mint.