Reviewed: Mar. 11, 2013

I used this Recipe for the middle of a vanilla cake It was cake mix . IT was good bu y. I wished it was thicker . Instead it was a little runny besides that delicous

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Reviewer:

QAFNoahThomas97

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Reviewed: Jan. 26, 2013

Excellent recipe! Important that I follow Scott d BBQ man's directions. I whipped to egg whites into a topping & this was a great dessert.

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Reviewer:

C'est ce bon!

Cooking Level: Intermediate

Home Town: Mamou, Louisiana, USA

Living In: New Iberia, Louisiana, USA

Reviewed: Jan. 26, 2013

This recipe went from thin to super clumpy in about two seconds. I whisked until I could break most of the clumps apart. It didn't taste eggy so I know the eggs weren't scrambled but it had an odd texture compared to other curds I've made. Perhaps there was a bit too much cornstarch but I was able to use it for my cake filling anyway.

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 22, 2012

Yummy! This recipe is great. I modified it a little bit with less cornstarch (3 tbs only) and a little less water and sugar. For two egg yokes I think the less sugar and water make it taste perfect. This recipe is so good and I used one real lemon and squeezed it twice into the saucepan while I stirred the eggs on low heat.

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Reviewer:

Melizie

Cooking Level: Intermediate

Home Town: Hialeah, Florida, USA

Reviewed: Jul. 24, 2012

This was our first time making custard and it turned out great. We followed the instructions to the letter and were very pleased. Super lemon taste, slightly tart, slightly sweet - the perfect balance. My 15-year old daughter made the custard with no help and was very successful. We used it as filling on a white layer cake. Wonderful!!

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6kids3cats

Cooking Level: Expert

Reviewed: Jul. 10, 2012

I followed Scott d BBQ man's advice from May 10, 2010 by cutting down the corn starch and rendering the egg yolks. I decided that the butter would melt better if I added it before the lemon juice. It took some time to thicken up, so I think the people who had trouble with this recipe did not stir long enough. After I made this, I let it cool and then covered it and put in the refridgerator over night. In the morning I whipped some heavy whipping cream with sugar and vanilla. After stiff peaks formed, I folded the lemon custard into it. I then stuffed puffed pastry with the lemon infused whipped cream and strawberries. WOW.. What a wonderful treat. My husband and the girls at work loved this!!!

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Reviewer:

Francie S

Cooking Level: Expert

Reviewed: Jul. 8, 2011

Thick and creamy! Good also with orange extract+vanella mixed with water up to the amount needed of lemon!

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Reviewer:

blueheartless

Cooking Level: Expert

Living In: Proctor, Minnesota, USA

Reviewed: Mar. 10, 2011

After following the advise of Scott d BBQ man, I changed the method of adding ingredients. I combined the dry mix with water and cooked till thick. Then tempered in the yolks and cooked about a minute longer. Then added in the lemon juice....and as I'm writing this I realized I forgot the butter!! Oops! After adding the juice, I removed from the heat. This will be my go to recipe every time I need a thick lemon filling or custard! Even without the butter, it's delicious!!!

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Reviewer:

missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

Reviewed: Dec. 29, 2010

excellent for cakes filling, i´ve reduced the cornstarch 1 tspn, and i´d mixed 2 tspn more of lemon juice, cause i like a lot the lemon tasty... recomendable

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Reviewer:

Nuri

Cooking Level: Expert

Home Town: Puebla, Puebla, Mexico

Reviewed: Dec. 19, 2010

I was craving a lemon custard type dessert and decided to try this with some modifications. I used 2% milk instead of water and followed another reviewer's suggestions to temper the egg yolk with the milk-sugar-starch mixture. I added lemon zest in addition to the lemon juice for extra flavor and omitted the butter. I chilled it for an hour then froze it for another 2-3 hours. It was refreshing and had a nice texture although perhaps a little too sweet to be eaten alone. Next time I will try this as a filling.

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