This lemon custard recipe makes the perfect filling for a white, yellow, or citrus cake!
Ingredients
- white sugar: 0.5 cup
- cornstarch: 0.25 cup
- salt: 0.25 tsp
- water: 0.75 cup
- egg yolks: 2 piece
- lemon juice: 0.33333 cup
- unsalted butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine sugar, cornstarch, and salt in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar is melted, 3 to 5 minutes.
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Whisk water and egg yolks together in a small bowl; pour into sugar the mixture, whisking until fully incorporated. Cook, stirring constantly, until the mixture thickens, 3 to 5 minutes.
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Remove from the heat and stir in lemon juice and butter until incorporated. Cover with plastic wrap and let sit until completely cooled.
