When you’re short on time but craving something bright and luscious, these quick and easy lemon peach bombs are the perfect solution. With a creamy vanilla custard base and tangy lemon peach flavor, this simple stovetop recipe creates a dessert that’s elegant, fruity, and ready in minutes. Whether you layer it into a no bake cheesecake style jar or use it to fill fluffy crescent donuts, the result is always a crowd pleaser.
Why You’ll Love These Lemon Peach Bombs
- Only 5 ingredients and 1 saucepan no oven needed!
- Thick, silky custard that’s perfect for layering, dipping, or filling
- Customizable with lemon zest, vanilla, or even peach syrup
- Great for summer picnics, mini desserts, or a chilled treat
- Ready in under 15 minutes!
“I whipped these up during a heatwave and they vanished in minutes. The flavor is bright, creamy, and totally addictive!”
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Milk | 300ml |
| Egg yolk | 1 |
| Vanilla sugar | 10g |
| Granulated sugar | 3 tablespoons |
| Cornstarch | 2 tablespoons |
Step by Step to Make Lemon Peach Bomb Filling
1: Heat the Milk
- Pour the milk into a saucepan and place it over medium heat.
- Warm it just until it starts to bubble around the edges don’t let it boil.
2: Make the Egg Mixture
- In a bowl, whisk together the egg yolk, vanilla sugar, granulated sugar, and cornstarch.
- Whisk until smooth and lump free it should resemble a thick pale paste.
3: Combine and Temper
- Slowly pour the hot milk into the egg mixture while whisking constantly. This prevents scrambling the yolk.
- Once fully combined, pour the mixture back into the saucepan.
4: Thicken on the Stove
- Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula.
- Within 3-5 minutes, it will thicken into a smooth custard like cream.
5: Cool and Use
- Remove from heat and let it cool slightly.
- Use warm as a filling or chill for layered desserts or no bake treats like this easy churro cheesecake.
Delicious Ways to Use Lemon Peach Cream
I love spreading this custard over soft cake layers like the ones in our super soft butter cake recipe, or stuffing it into flaky pastries alongside sliced fruit. You can also turn it into an impressive no bake treat by layering it with crushed cookies and topping with whipped cream just like we do in our creamy apple cake.
- Layer in cups: Spoon over crushed graham crackers and diced peaches, top with whipped cream.
- Stuff into pastries: Fill puff pastry shells or mini donuts with the warm cream.
- Use as dip: Serve chilled with shortbread or these homemade piped butter cookies.
- Spread in cakes: Use between cake layers for a fruity, creamy surprise.
Flavor Enhancements
- Lemon zest: Stir in 1 teaspoon of lemon zest for citrus brightness.
- Peach puree: Mix in 2 tablespoons peach puree once thickened.
- Vanilla extract: Add 1/2 teaspoon pure vanilla extract to boost sweetness.
- Honey twist: Replace one tablespoon of sugar with honey for a richer tone.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 4g |
| Carbohydrates | 18g |
| Protein | 3g |
| Sugar | 12g |
How to Serve Lemon Peach Bombs for Any Occasion
Whether you’re hosting brunch, bringing dessert to a gathering, or just making something special for your family, these lemon peach bombs are as versatile as they are delicious. I’ve served them in everything from flaky croissants to layered trifles, and the results never disappoint. For a beautiful presentation, spoon the custard into chilled glasses, top with whipped cream, and finish with a slice of peach or a sprinkle of lemon zest the look is stunning, and the flavor even more so.
Elegant Serving Ideas
- Lemon dessert jars: Alternate layers of crumbled vanilla cake, lemon peach custard, and whipped cream in mini jars.
- Filled donut bombs: Pipe the cooled filling into the center of homemade fluffy doughnuts for a surprise center.
- Peach tartlets: Spoon the custard into tart shells, top with peach slices, and brush with apricot glaze.
Quick Family Treats
- With biscuits: Spread the warm custard over buttermilk biscuits for a fast, sweet snack.
- In pancakes: Fold a spoonful into the center of soft vanilla pancakes before rolling up.
- With crepes: Use as a filling for our easy homemade crepes, then dust with powdered sugar.
Storing and Make Ahead Tips
This creamy dessert stores well and tastes even better after chilling for a few hours. I usually make it the night before serving, especially if I’m filling a cake or prepping a trifle. Here’s how to store it right:
- Refrigerator: Store in an airtight container for up to 3 days. Place plastic wrap directly on the surface to prevent skin from forming.
- Make ahead option: Prepare the custard and chill it separately. Assemble your final dish right before serving for best texture and freshness.
- Not freezer friendly: Due to the cornstarch and egg yolk base, freezing will break the texture and make it watery.
My Pro Tips for Perfect Lemon Peach Cream
Over the years, I’ve learned that subtle changes in technique make a big difference with custards like this. Here’s what works every time:
- Whisk constantly: This is key when combining hot milk with egg yolk it prevents curdling.
- Use a thick bottomed saucepan: It helps distribute heat evenly and prevents scorching on the bottom.
- Don’t walk away: The custard thickens quickly. Stay with it and stir continuously over low heat.
- Flavor early or late: Stir in citrus zest or extracts once thickened for a burst of flavor that won’t get cooked off.
Pair It With These Popular Treats
This custard style lemon peach cream pairs beautifully with baked treats like our fluffy milk buns or super soft milk buns, both of which absorb the creamy texture wonderfully. It’s also incredible layered over slices of orange blender cake for a citrus on citrus combo that’s light and refreshing. For a frozen twist, spoon the custard into tart shells and chill until firm then serve alongside a scoop of Japanese cheesecake for contrast.
Reader Favorite Modifications
- Add crushed cookies: Readers love adding a crunchy layer of graham crackers or shortbread biscuits under each layer.
- Make it tropical: Mix in pineapple puree for a tropical custard similar to our pineapple quick bread.
- Spice it up: Add a pinch of ground ginger or cardamom for a warm, spicy flavor twist.
More Reader Reviews
“I used this as a filling for puff pastry flowers and my kids devoured them! The texture was so smooth and lemony.” Grace L.
“This custard reminded me of the cream filling in those bakery fruit tarts, but better because it had peach flavor. Definitely making again.” Leila F.
“I layered this with crushed biscuits and fruit slices for a last minute dinner party dessert and got so many compliments!” Daryl J.
FAQs
Can I use canned peaches in this recipe?
Yes! Canned peaches are perfect here. Dice them finely and layer on top of the cooled custard, or blend a few tablespoons into the mixture for a stronger peach flavor. Just be sure to drain them well. For more inspiration with fruit based treats, try this sweet potato butter cake that uses a similar soft textured base.
How do I prevent lumps in the custard?
The key is to whisk constantly when combining hot milk with the egg mixture. Also, pour the milk in slowly. Using a fine mesh sieve to strain the final custard will also guarantee a silky smooth texture.
Can I use this cream in baked goods?
Yes, it’s great as a filling for cakes, buns, or pastries. I love spooning it into the center of homemade naan bread and rolling it up like a dessert wrap. It also pairs well with yeast based doughs like our cloud soft condensed milk bread.
Is this custard eggy?
Not at all. It uses just one egg yolk, and the sweetness and vanilla balance the flavor. If you’re extra sensitive, you can add lemon zest or a splash of lemon juice for brightness.
Can I turn this into a pie filling?
Absolutely. Once chilled, it firms up beautifully. Pour it into a pre baked graham cracker crust or tart shell, then chill for 2-4 hours before slicing. Pair it with a topping of whipped cream and fruit slices for a quick alternative to our strawberry cheesecake.