Lemon custard filling from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 415) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on February 28, 2026

    This was tasty, but didn’t thicken enough to work as a filling for cake.

  • ashallen on September 21, 2019

    The flavor of this lemon custard cake filling was very nice, but I had trouble getting a good texture for use as a cake filling. The texture was thin enough that the custard largely oozed out from between the cake layers and trickled down the sides. I didn't cut the "skins" off the cake layers to expose the more absorbent cake inside but the custard was thin enough that I think it would have simply soaked into the cake vs. forming a custard layer.

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