Lemon Custard

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!.
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This is a quick and easy filling.

Mom's Lemon Custard Pie Recipe | Taste of Home

I used it for mini tarts. I combined the dry mix with water and cooked till thick. Then tempered in the yolks and cooked about a 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, Home Recipes Desserts Fillings. The perfect filling for white, yellow or citrus cakes! Added to shopping list.


  1. Mom’s Lemon Custard Pie;
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Go to shopping list. Prep 20 m Cook 20 m Ready In 40 m In a large saucepan or double boiler combine sugar, cornstarch and salt.


  1. Lemon Custard Filling.
  2. Instant Pot Lemon Custard Cups| Favorite Family Recipes.
  3. Pastorale?

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.

Instant Pot Lemon Custard Cups

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Prev Recipe Next Recipe. Recipe courtesy of Ina Garten. Watch how to make this recipe. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.

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Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt.

Lemon Cup Custard

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened about 10 minutes , stirring constantly. The lemon curd will thicken at about degrees F, or just below simmer. Remove from the heat and cool or refrigerate. Friend in Need and Friend in Need. Lemon Curd Trifle with Fresh Berries.

How to Make It