No-Bake Lemon Custards With Strawberries

You're recipe only makes 1 cup of custard rather than 2, so I guess that's one way to reduce the fat. Or maybe a better way for anyone who cares about the fat content, just dump a scoop of lemon yogurt into a bowl and top with berries, and you can pretend it resembles this custard. The better alternative, of course, is to stop obsessing about fat content and enjoy this simple and good desert.

Amazing. A recipe with only four ingredients, and almost all of the questions are about substituting ingredients! I'd say that probably all of the ingredients are required for it to set and/or taste sweet, because puddings, jellies, and flans are tricky bits of biochemistry that rely on coagulations of proteins and/or lipids. But it wouldn't be too hard to try with your coconut milk or apple juice or whatever; but expect to have a sweet soup rather than a pudding. Perhaps you'll be surprised.

This is nearly identical to a recipe I learned at Riad Laroussa in Fez, Morocco in the spring. We stirred the lemon juice into the cream as soon as it was removed from the stove, stirring quickly. It did not curdle, just thickened. We didn’t strain out the lemon zest. In fact we sprinkled some more on top before refrigerating it. We served it plain, without the fruit topping. It is delicious just like that. I’ve made it several times since—it’s really easy and rewarding.