Lemon Custard Filling

Lemon Custard Filling

HILARY2000 0

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

Ingredients 40 m {{adjustedServings}} servings 70 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 37

  1. 43 Ratings

Scott d BBQ man

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.

Katie's Kitchen

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.