Lemon Custard Filling

Lemon Custard Filling

HILARY2000 0

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


40 m servings 70 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 43 Ratings


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 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...

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.

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.