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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 1/2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

70 calories; protein 0.5g 1% DV; carbohydrates 11.5g 4% DV; fat 2.7g 4% DV; cholesterol 39.2mg 13% DV; sodium 63.7mg 3% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2010
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. Read More
(139)

Most helpful critical review

Rating: 3 stars
01/16/2003
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. Read More
(35)
63 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 6
Rating: 4 stars
05/12/2010
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. Read More
(139)
Rating: 3 stars
01/15/2003
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. Read More
(35)
Rating: 2 stars
08/09/2008
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. Read More
(23)
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Rating: 5 stars
08/12/2010
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. Read More
(18)
Rating: 4 stars
04/27/2005
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. Read More
(13)
Rating: 1 stars
08/29/2005
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. Read More
(13)
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Rating: 4 stars
09/18/2006
This is a quick and easy filling. It is delicious. I used it for mini tarts. Read More
(12)
Rating: 5 stars
03/15/2011
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!!! Read More
(10)
Rating: 2 stars
02/12/2004
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. Read More
(7)