Lemon Custard Filling Recipes

LEMON FILLING

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

LEMON CAKE FILLING

Steps:

• Mix sugar and cornstarch together thoroughly.
• Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
• Cook in a double boiler about 15 minutes, stirring constantly.
• Add butter, beat well and cool before using.

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. 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. Mix until combined.
• 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 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CUSTARD FILLING

Steps:

• 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.

LEMON FILLED DOUGHNUTS

Steps:

• Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, 1/2 cup at a time, to form dough easy to handle.
• Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until dough has doubled in size.
• Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16x8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place about 30 to 40 minutes or until slightly risen.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 to 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
• Fill decorating bag fitted with writing tip (1/4-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

LEMON CURD CUPCAKES

Steps:

• For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.

LEMON FILLING

Steps:

• Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
• Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

LEMON CUSTARD PIE

Steps:

• Make graham cracker crust:
• Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
• Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
• Make lemon custard filling:
• Reduce oven temperature to 325°F.
• Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
• Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
• Strain custard through a fine sieve into another bowl, then pour into crust.
• Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).