Why Make This Recipe
Lemon custard filling is a delightful addition to many desserts. Its creamy texture and bright, tangy flavor can elevate cakes, tarts, and pastries. Whether you are a beginner or an experienced baker, this recipe is easy to follow and produces a delicious result that everyone will love.
How to Make Lemon Custard Filling
Ingredients
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Directions
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add the milk while whisking until the mixture is smooth.
- Cook over medium heat, stirring constantly until the mixture thickens.
- In a bowl, whisk the egg yolks, then slowly add some of the hot mixture to temper the yolks.
- Pour the egg mixture back into the saucepan.
- Stir in the lemon juice, lemon zest, butter, and vanilla extract.
- Cook for an additional minute.
- Remove from heat and let cool before using as a filling for cakes.
How to Serve Lemon Custard Filling
Lemon custard filling works well in many desserts. You can use it as a filling for layered cakes, tarts, or even as a topping for pancakes and waffles. It adds a refreshing citrus flavor that pairs wonderfully with whipped cream or fresh fruit.
How to Store Lemon Custard Filling
Store any leftover lemon custard filling in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Make sure to let it cool completely before sealing it to prevent moisture buildup.
Tips to Make Lemon Custard Filling
- Make sure to whisk constantly while cooking to prevent the custard from sticking to the bottom of the pan.
- To avoid curdling, temper the egg yolks slowly with the hot mixture.
- Taste the custard before using and adjust the lemon juice if you want it more tangy.
Variation
You can customize this lemon custard filling by adding different flavors. Try incorporating some lime juice and zest for a citrus twist or a touch of almond extract for a nutty flavor.
FAQs
What can I use lemon custard filling for?
Lemon custard filling is great for cakes, cookies, tarts, and pastries. It can also be served as a dip or topping for fruits.
Can I freeze lemon custard filling?
Yes, you can freeze lemon custard filling. Place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using.
What if my custard does not thicken?
If the custard doesn’t thicken, it might need more cooking time. Make sure you’re cooking over medium heat and stirring constantly until it reaches the desired thickness.
Lemon Custard Filling
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add the milk while whisking until the mixture is smooth.
- Cook over medium heat, stirring constantly until the mixture thickens.
- In a bowl, whisk the egg yolks, then slowly add some of the hot mixture to temper the yolks.
- Pour the egg mixture back into the saucepan.
- Stir in the lemon juice, lemon zest, butter, and vanilla extract.
- Cook for an additional minute.
- Remove from heat and let cool before using as a filling for cakes.