You know the strawberries that are so sweet that you can’t stop eating them? That was the scene at our house recently, thanks to a trip to Yeager’s, a local farm stand (and Christmas tree farm) in Phoenixville, Pennsylvania. The local strawberries were outrageously good, and the New Jersey blueberries—honorary locals—weren’t far behind.

With such perfect summer berries, I wanted a dessert that didn’t compete, just complemented. Enter this simple, elegant Lemon Custard. Think silky texture, bright citrus notes and just the right touch of sweetness. The best part? It only requires four ingredients—heavy cream, sugar, lemon (zest and juice), and a pinch of salt. That’s it! No eggs, no baking or no water baths. Just gentle heat, a little stirring, and a rest in the fridge to set.

The process is simple. Heat the cream, sugar, zest, and salt on the stovetop. Let it bubble gently—watch closely to keep it from spilling over (a stir or lowering of the heat will help prevent this). Once thickened slightly, stir in the lemon juice. Then pour into glasses or ramekins and refrigerate. The result is a smooth, slightly tangy custard that firms up beautifully without the oven—and just begs for a crown of juicy summer berries.

I served this at a recent dinner with my parents. They were pleasantly surprised at how simple it was to prepare. It’s truly one of those deceptively easy desserts that feels far fancier than it is.

While strawberries and blueberries were my stars this time, raspberries or blackberries would also play beautifully here—any berry that loves a squeeze of lemon. Now I’m on a hunt for more perfect summer berries.

Lemon Custard with Berries

Simple. Silky. Summer-ready.

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Course Dessert

Ingredients

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest from 1 to 2 lemons
1/8 teaspoon fine sea salt
1/3 cup freshly squeezed lemon juice from 2 to 3 lemons (see Notes)
Top with fresh berries such as blackberries blueberries, raspberries or strawberries (about 1-1/3 cups)

Instructions

In a medium saucepan, combine heavy cream, sugar, lemon zest and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar. Simmer vigorously over medium or medium-low heat until mixture thickens slightly, about 4 to 5 minutes. (Watch carefully as you don’t want the mixture to spill over the saucepan. Stir if needed to prevent the mixture from spilling over.)
Remove from heat and stir in the lemon juice. Let the mixture sit until it has cooled slightly and a skin forms on top, about 20 minutes.
Stir the mixture, then strain through a fine-mesh strainer into a measuring cup with a spout (you should have about 2 cups). Discard the lemon zest.
Pour the mixture evenly into four 8-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours. Cover with plastic wrap once cooled and set. Custard can be prepared one day in advance.
Allow berries to sit at room temperature for an hour before serving. To serve, top each lemon custard with berries (about 1/3 cup per custard).

Notes

Before squeezing a lemon, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.