Lemon Custard Filling Recipe - Allrecipes.com
Lemon Custard Filling Recipe
  • READY IN 40 mins

Lemon Custard Filling

Recipe by  

"A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2010

This is essentially a good recipe. I did make some tweaks tho that I think will solve most of the issues I see. First of all, as with any yolk custard, you want everything ready ahead of time. Do NOT mix the water with the egg yolks. Beat the yolks separately. Use only 3 tbl of Corn Starch. Add the dry ingredients to the pot to the pot, then add the water. Heat on med stirring constantly until thick and bubbly. Mixture will be VERY thick. Temper mixture into the yolks slowly until you have incorporated half of the mixture into the yolks. Scoop the yolk mixture back into the pan and cook for exactly one more minute. Remove from heat and blend in the lemon juice. Then blend in the butter and beat for 30 seconds. I think you will find a better taste and texture with this method.

Most Helpful Critical Review
Jan 15, 2003

The recipe has lemon JUICE in the ingredients and says lemon EXTRACT in the directions. I assumed it was juice because, hey, who would use 2/3 c of extract! It came out pretty gelatinous (sort of stiff) I may have cooked it too long. And it had a strong sort of bite to it (could've been the lemons). I used it for a filling for a white cake so I whipped some whipping cream and used about 1/2 whipped cream, 1/2 lemon custard and it was all the rave.


43 Ratings

Aug 09, 2008

I wanted to use this as filling between cake layers. The lemon flavor is very mild, consitency was perfect for a filling, but the flavor was just very weak even after adding extra lemon.

Aug 12, 2010

I don't know why so many people have a problem with this recipe because it is delicious! Not corn starchy at all! I did make a few slight modifications: ~I have made this twice, and the second time used a little less sugar. ~I beat egg yolks in the bowl, and added the lemon juice and a little zest. ~In a saucepan, I melted the sugar, butter, and salt in half the water. I whisked the corn starch in the other half of the water, then once everything was melted, added the starch water and cook until desired consistency. ~Then, I added the sugar mixture to the egg mixture in small amounts until well blended. I used this to make lemon crepes and lemon tarts. I love it. I tried the lemon flavored jello, and this recipe has a much better flavor.

Sep 18, 2006

This is a quick and easy filling. It is delicious. I used it for mini tarts.

Apr 27, 2005

This was very good. However, I did add 1/2 tsp. lemon extract for a stonger lemon flavor and only used 3 tbsp. of cornstarch.

Aug 29, 2005

This recipe was not at all what i was looking for. i wanted something that was like the filling of a lemon doughnut. but this was not it. If you like the way cornstarch tastes. you will love this, because that is what it tastes like, with a lemon twang at the end.

Jul 04, 2004

I used less cornstarch than the recipe called for and it still had a "raw" cornstarch taste. The balance seems to be off. It did have a nice lemon flavor. I would adjust the cornstarch again, and try cooking it longer to blend the flavors better.


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  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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