Recipe by HILARY2000
"A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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.
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.
This is a quick and easy filling. It is delicious. I used it for mini tarts.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Custard Filling
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 70
** Calories from Fat: 24
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
All the rich, lemony goodness with less fat and fewer calories.
Watch the best, easiest way to juice a lemon, fast!
See how to make light, lemony cupcakes from scratch.