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4.46
/5
1 hour hr 20 minutes mins
57 Comments
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By: Rachel GurkPosted: 05/15/2020
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Creamy and tart, lemon cake filling takes minutes to make. Brighten cakes and desserts with sunny homemade lemon custard.
Recipe Overview
Why you’ll love it: Making your own lemon cake filling is easy and it tastes so much better than canned lemon filling. The lemon custard makes a great dessert on its own, too.
How long it takes: 20 minutes to make, 1 hour to chill
Equipment you’ll need: saucepan, bowl, lemon zester and juicer
Servings: makes 1 ¼ cups
Table of Contents close
- 1 Recipe Overview
- 2 Why You’ll Love this lemon cake filling
- 3 How do you make lemon filling from scratch?
- 4 What’s the difference between lemon filling and lemon curd?
- 5 How to use lemon Cake filling
- 6 What flavors of cake go well with lemon cake filling?
- 7 Storage Tips
- 8 More Lemon Recipes
- 9 Get the Recipe: Lemon Cake Filling
Do you love the tartness of lemon and the creaminess of pudding? Do you enjoy bright and light desserts? Well, who doesn’t, right? Lemon cake filling, made from scratch in your own kitchen, will be appreciated by everyone. It’s versatile enough to use in a lot of different desserts or to serve in a dessert bowl, without any embellishment.
Why You’ll Love this lemon cake filling
- It’s easy to make. While making lemon cake filling yourself may seem daunting, it’s really not difficult at all. You’ll be able to make this custard-like filling in 15 minutes. You won’t need any special equipment and you won’t need to learn any fancy cooking techniques.
- It’s yummy! Lemon filling is so good, you’ll want to leave a fair amount of it in the pan for the cook’s enjoyment. Hey, I’m talking about you! Don’t deny the urge to sample what the pan has to offer. That’s your bonus.
How do you make lemon filling from scratch?
Lemon cake filling is a one-pan recipe. You’ll need a small saucepan and a whisk. Choose a silicone whisk if you’re using a nonstick saucepan.
The ingredients are basic:
- lemon juice
- butter
- egg yolk
- sugar
- cornstarch
- salt
- water
Mix the dry ingredients in the pan and blend in the egg yolks. The mixture will be thick and kind of lumpy. Whisk in the water. This should smooth out the egg mixture.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. It’s important to stir the whole time!
Stir in the butter and lemon juice, adding a bit of lemon zest, too, and you’re done! It’s so easy.
What’s the difference between lemon filling and lemon curd?
Lemon filling or custard is usually thickened with cornstarch and can be cooked in a regular saucepan. Lemon curd is richer, with more egg yolks and lots of butter, no water or cornstarch, and is usually made in a double boiler. They can be used pretty interchangeably.
How to use lemon Cake filling
- Fill a layer cake.
- Serve it in a bowl with a dollop of whipped cream.
- Make lemon custard tarts with pre-baked pastry shells or mini phyllo cups.
- Layer it in a trifle with angel food cake or pound cake, with sliced fresh strawberries or blackberries.
- Fill cupcakes. Make your cupcakes extra special with a hidden jewel of lemon filling.
What flavors of cake go well with lemon cake filling?
Lemon cake filling goes well with white cake (try my white cake with lemon filling and lemon cream cheese frosting!), yellow cake, or lemon cake. Try it layered in a trifle with pound cake, angel food cake, or lady fingers.
Storage Tips
Lemon cake filling will keep in the fridge up to a week, tightly covered.
More Lemon Recipes
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Lemon Cake Filling
4.46 from 106 votesPrep Time: 10 minutes mins
Cook Time: 10 minutes mins
Chilling Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
6 servings
Print Rate Recipe
Creamy and tart, lemon cake filling takes minutes to make. Brighten cakes and desserts with sunny homemade lemon custard.
Ingredients
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 egg yolks
- ¾ 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. Makes 1 ¼ cups.
Nutrition Information
Serving: 0.25cup, Calories: 139kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 71mg, Sodium: 102mg, Potassium: 22mg, Fiber: 0.1g, Sugar: 17g, Vitamin A: 199IU, Vitamin C: 6mg, Calcium: 11mg, Iron: 0.2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Marion says
Can I bake this in a Bundt cake as a filling! And will it be like a pudding filling, or cook into the cake?
Reply
Rachel Gurk says
We haven’t tried baking this filling, it’s best added after baking. Let me know if you give it a try, though!
Reply
See AlsoWhite Chocolate Truffles Recipe
Barbara says
First time making lemon curd, and it was delicious! Can’t wait to fill donuts!Reply
Rachel Gurk says
So glad you liked it!
Reply
Regina says
Could this be used as a frosting for a cake baked in a 13×9 pan? I have a chocolate “pudding” frosting recipe that is made similarly to this and I use it to frost a cake and it is marvelous.
Also, do you have a rough estimate as to how many cups of filling this recipe makes.
Thank you!Reply
Rachel Gurk says
I think it could be used as frosting (only for a 9×13 like you mentioned, it wouldn’t work for a layer cake or something free-standing). It makes about 1 ½ cups. Hope you love it!
Reply
Devon swyers says
I made this filling to use in a “strawberry lemonade” cake for my daughters birthday. The flavor is an amazing! I did use almost use 1/2 cup of lemon juice because it gave it a nice sour tang to it. But overall I LOVE this recipe!Reply
Rachel Gurk says
So happy to hear that! Thank you for leaving a review!
Reply
Gloriana says
Hi! I’m trying this recipe for my baking class hehe but I was wondering if I can use this filling bc I need to take my cake to class at room temp bc we’re gonna use fondant… do u think this filling Can hold aprox 8 hrs in room temp? Thank u!Reply
Rachel Gurk says
Oooh, I don’t know. I think it should be okay but I can’t say for sure. It also has egg in it so it’s best refrigerated.
Reply
Barb A. J. says
I have been looking a long time for a Lemon Filling to be used between two Cake layers and on top of the cake, surrounded the outside of the cake with a white frosting. I’ve read where canned Lemon Pie Filling is to soft. So, I’m extremely glad to find this. I want to make a cake or two for a cake walk at church for Fall Fest. I’m sure the children will enjoy themselves and also this homemade Lemon Cake. It’s my favorite for sure. I will make me one too. I’ll share with my family, depending on what’s left that is. Lol ! Thanks Rachel !!
Reply
Rachel Gurk says
I hope you love it!
Reply
Jacquie says
WOW it was so easy to make. It came out perfect. I will never buy store bought again! I loved that you can make it as tart as you want it.Reply
Rachel Gurk says
So glad you liked it! Thanks for leaving a review!
Reply
Marinna says
Just made this recipe. Super easy and loved it! My only suggestions for the instructions would be to stir the mixture constantly while it’s heating, to keep it from clumping and to use a silicone whisk. The taste of this recipe is delicious and it yields a really good amount for the 4 layer (3 lemon filling layers) cake I’ve made.Reply
Rachel Gurk says
Thank you for your feedback!
Reply
Tracy says
The lemon flavor is excellent, very rich! After mixing the dry ingredients with the egg yolks, the mixture was clumpy and didn’t combine very quickly with the water. It seemed like it took longer to complete this recipe than it should have. Is there a reason you don’t mix the water and dry ingredients together first then add the egg yolks?Reply
Rachel Gurk says
We tested this recipe a few different ways and found this to be the best method.
Reply
Jack Philpot says
Looks great and use it a lot in the cakes I make but would much prefer if you used grams and millilitres as it is much better in larger sizes
Reply
Rachel Gurk says
Thank you for the feedback :)
Reply
Kay says
Just made the filling for christening cake . Thank you
Reply
Rachel Gurk says
You’re so welcome!
Reply
Ana says
I just made this recipe and is delicious thank you so much for the recipe!!Reply
Rachel Gurk says
So happy to hear it! Thank you for leaving a review!
Reply
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