Lemon Custard Filling

"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 ..." See moremix 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 st..." See moreiff) 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."

"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...." See more"