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READY IN 40 mins

Lemon Custard Filling

Read Reviews (34)

"A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!" — HILARY2000

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Original recipe makes 1 1/2 cups Change Servings

1/2 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 egg yolks

3/4 cup water
1/3 cup lemon juice
2 tablespoons butter

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Directions

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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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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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.

—Scott d BBQ man

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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.

—CONNIE RAE

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38 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.

—Katie's Kitchen

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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.

—poproxy

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Sep 18, 2006

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

—MADRAY7

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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.

—RFRIEDL964

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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.

—DAISYANN

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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.

—LINANGEL72

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Nutrition

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.

Nutritional Information

Lemon Custard Filling

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 70
** Calories from Fat: 24

% Daily Value *
** Total Fat 2.7g 4 %
** Saturated Fat 1.5g 7 %
** Cholesterol 39mg 13 %
** Sodium 64mg 3 %
** Potassium 12mg < 1 %
** Total Carbohydrates 11.5g 4 %
** Dietary Fiber 0.1g < 1 %
** Protein 0.5g < 1 %
** Sugars 8.5g
** Vitamin A 2 %
** Vitamin C 5 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 3 %

* 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.