We create these scrumptious cookie bars.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- ½ cup white sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ¾ cup water
- 2 large egg yolks
- ⅓ cup lemon juice
- 2 tablespoons unsalted butter
Instructions
- 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.
- 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.
- Remove from the heat and stir in lemon juice and butter until incorporated. Cover with plastic wrap and let sit until completely cooled.
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 64 mg |
| Sugars | 9 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
No idea what i did wrong, but i had the cornstarch/sugar/salt mixture on the stove for over an hour and it never melted
Maybe the point of the lemon custard is to bring some acid to the cake, but it seemed like it could stand to be sweeter. Keeping the lumps out was a struggle. I beat it with a mixture after the whisk didn’t quite get it done. Someone else had some suggstions ahout not combing the water and eggs. Maybe try that.
This is a great recipe! Will make again!
Made this according to the instructions, cooled partially, and poured it over cheesecake. It was yummy! The remainder of it thickened nicely once completely cool.
I used a little less than 1/4 cup corn starch and used 1/2 cup lemon juice. I also added the lemon juice earlier than stated. It turned out great! I made a pie for my husband and myself, and it was gone by the end of the day. I will probably just make the custard to eat out of cups.
I made it with the suggestions provided by the top reviewer – I did also reduce the sugar amount to 1/3 cup and added 2% milk instead of water. Did not add butter because it just tasted perfect already without it. Indeed only 3 tbsp of cornstarch was needed for this recipe. Definitely a keeper! 🙂
Followed Scott D BBQ Man’s instructions exactly and it turned out perfect! Tasted it when done and it was smooth, just the right mix of sweet and tart and the right consistency for a filling in the lemon cupcakes I am making. Thanks to both the person who wrote the original recipe and Scott for the excellent suggestions. The combination of the two make a perfect lemon custard!
Hillary, nice job. Clear instructions and good measurements. I made a double batch of this recipe exactly as posted. l just put it in the fridge to cool. Even warm it is delicious. It has a pleasant lemony flavor. Not too little not too much (though I am a too much lemon kinda gal). Perhaps too gentle a flavor for cake filling (too much flavor competition?). Anyways, this would be excellent for those adorable little tarts Jean posted a picture of. I was a bit sceptical about the egg yolks mixed in with the water but there was no problem. It blended well and didn’t curdle. It was very thick before the lemon and butter were added but it could be that I might have cooked it a moment too long or that’s the way it is supposed to be to be able to handle more liquid at the end. I did beat the 7734 out of it with the whisk before adding the lemon and butter and again after. Poured it in a bowl, stole some, covered with plastic wrap, and stuck it in the fridge for tomorrow. After scooping the warm curd with animal crackers (philistine, no apologies). I don’t know if there will be anything left for tarts. Kudos again, Hillary. Thanks for sharing.
Turned out really nice kind a quick and easy
The rainbow cake was great. Did not like the taste of this at all. Too much corn starch! Eish I would have read all the comments before making. A lemon curd filling would have bedn delightful!
Following the instructions I made the delicious colorful cake, didn’t need to modify anything. The cake was moist and full of flavor if you like citrus flavors. The lemon custard filling gave it that little extra tanginess combined with the orange cream frosting as a whole, the cake was perfect and festive as a birthday cake too.
I added lemon extract and grated lemon peel to up the flavor. Next time I would reduce the cornstarch as it was a bit stiff. It was a very tasty addition to our cake!
Easy recipe to follow, tastes great. I will be making this again.
delicious
I loved it. Only thing it need was some lemon zest and more juice and for extra lemon flavor I cooked it with the rinds!
Tastes great, great consistency. A trick I’ve learned from previous custard recipes: you want to actually touch the plastic wrap to the custard while cooling. This prevents a film from forming and saves your consistency. Did not taste like cornstarch, had a perfect lemon taste (not too much, not too little). I used organic cornstarch and Santa Cruz organic lemon juice, which is a very strong-tasting lemon juice. I found myself in a bind when I forgot the filling for pastries I was making, and this was quick. I had all the ingredients already and it was exactly what I needed. Thank you!
Used 3/4 cup of evaporated milk instead of water for extra richness. Also used 1/4 tsp. of lemon extract. After reading the other reviews saying that it had a strong corn starch flavor, I lowered it.
Not for me. Taste wasn’t bad, but texture and eye/mouth appeal was a 1 out of 5
The ingredients and the proportions are perfect in my opinion, but for the method, follow the instructions of reviewer Scott d BBQ Man. You need to mix the dry ingredients together with the water, and cook and whisk continuously until thick. Keep the beaten yolks separate until the mixture is as thick as you want it to be. Then put a few spoonfuls of the white mixture into the eggs, beat vigorously by hand, add a bit more, repeat, and eventually put the whole combined mixture back into the pot that’s on the heat and continue to cook and whisk for one additional minute. Then finish by removing from heat and whisking in juice and butter. Do not stop stirring at any stage or it will clump up. Believe me, it’s worth it. I wanted to eat the whole thing with a spoon without putting it on the cake. It made enough to make a thick layer between my two cake layers (8″ cake) and also a layer on the top (underneath the icing – made it extra delicious!). Oh and I don’t have a double boiler and just used a very thick-bottomed saucepan and it worked fine.
It tastes AMAZING!!! I would definitely make it again,although,it does smell weird and on the directions when it says “take off heat and cool” so I didn’t know if I was supposed to put it in the fridge or not. It still tastes great though!
It will turn out better if the cornstarch is mixed with the water first to avoid lumpiness and then add it and the beaten egg yolks to the dry ingredients. I used fresh cut Persian lemons from one of my lemon trees squeezing up to 4 lemon skins after I took the juice and this way I got the lemon oil as well. I highly recommend this recipe. …ARG.