Preparation Steps

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.
• Gradually whisk in the milk and heavy cream until smooth.
• Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a simmer (about 5-7 minutes).
• Remove from heat.
• In a separate bowl, whisk the egg yolks.
• Temper the egg yolks by slowly whisking in about 1/2 cup of the hot milk mixture. Whisk constantly.
• Pour the egg yolk mixture back into the saucepan and whisk to combine.
• Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 1-2 minutes). Do not boil.
• Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
• Pour the custard into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
• Refrigerate for at least 2 hours, or until completely chilled.