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–+ servings
Image of pale yellow lemon cake filling in a small jar with a white spoon next to it.
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Lemon Cake Filling

Creamy and tart, lemon cake filling takes minutes to make. Brighten cakes and desserts with sunny homemade lemon custard. 
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 1/2 cups
Calories 139kcal
Author Rachel Gurk

Equipment

Ingredients

  • 1/2 cup sugar
  • ¼ cup cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 3/4 cup water
  • 2 tablespoons unsalted butter, softened
  • ⅓ cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Have all your ingredients ready before you begin. Mix sugar, cornstarch and salt in a small saucepan. Add egg yolks and mix until egg yolks are completely mixed with dry ingredients. Whisk in water until mixture is smooth.
  • Cook over medium low heat until just boiling. Mixture will be quite thick. Immediately remove from heat and stir in butter. Gradually whisk in lemon juice until smooth. Stir in zest. 
  • Pour into a bowl and cover the surface of the filling with plastic wrap. Refrigerate until firm, about 1 hour.

Video

Nutrition

Serving: 1/4 cup | Calories: 139kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 96mg | Sugar: 17g