Lemon Custard Filling

Lemon Custard Filling

37
HILARY2000 0

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

40 m servings 70 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 43 Ratings

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Most helpful positive review

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. D...

Most helpful critical review

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...

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. D...

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...

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...

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

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.

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 thi...

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, ...

This did not turn out for me at all. It did not get very thick and it tasted like cornstarch. Maybe I did something wrong? Ended up filling the cake with whipped cream instead.