Lemon Basil Crunch Watermelon Custard

Have Made It

This delectable dessert by Juliana Evans in Wesley Chapel, Florida won Honorable Mention in our 2017 Recipe Contest. Don’t skip on the phylo crunch – it elevates the custard and adds incredible texture!

  • Yields

    4 servings


For watermelon custard:

For Lemon Basil Crunch:


For custard:

  1. In a large pot on low heat combine watermelon puree, milk, eggs, sugar, salt and cornstarch.
  2. Stir continuously until thickens and comes to a boil.
  3. Remove from heat when boiling begins and add in unsalted butter and lemon juice.
  4. Stir until well combined and pour in serving dish.

For Lemon Basil Crunch:

  1. Cut phyllo into strips, spray with nonstick spray and place on baking sheet.
  2. Preheat oven 400 degrees and bake dough until crunchy, about 15-20 minutes.
  3. In a food processor place sugar, lemon zest, and basil leaves.
  4. Pulse until well combined.
  5. Crumble baked phyllo on a tray and mix with lemon basil sugar.


  1. Pour watermelon custard in dish, layer with fresh blueberries and pieces of fresh watermelon.
  2. Add a handful of lemon basil crunch and a small basil leaf for garnish.

Nutritional Facts

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Juanita Erwin

Here and in Facebook post, there is no instruction for making Lemon Basil Crunch. Ingredients are listed, but instructions are nonexistent. Please edit both, to include those missing instructions. Thank you.

Watermelon Board

We’ve made the updates, thanks for catching that! We will email you directly the updated recipe instructions.