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Source: Martha Stewart Living, February 2001



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How would you rate this recipe?
  • MS10668137
    25 JAN, 2015
    This is my first lemon custard filling I've made. Test run for a birthday cake I'm making. If was pretty easy and taste really good. It was amazing to see the reaction when the boiling water hit the mixture. I will use this one again.
  • tracistr
    2 MAR, 2012
    Delicious and easy - used for a cake filling so far but think I can use in many other recipes!
  • brickles
    13 MAR, 2011
    We used meyer lemons, and if you do so, I recommend cutting the suger a bit as they are sweeter than regular lemons. It does take a while to get the mixture to thicken on the stove, so be ready to devote some time stirring. Adding the boiling water is key, and makes it thicken amazingly. Since it was so thick, we piped it on our white cake with a pastry bag and coupler, and that saved a lot of time and kept our cake from ripping. I used this for my daughter's birthday cake and people loved it!
  • Bekah_H
    19 FEB, 2011
    Thank you for the wonder recipe, it makes ample filling for a cake, and tastes great, is easy to prepare, and it isn't too eggy, like some fillings are.
  • tliloia
    21 AUG, 2010
    This is a wonderful thick lemon filling for cakes. The transformation that takes place when you add the boiling water is nothing short of magical. The entire mixture bubbles up and thickens, becoming the perfect consistency in just a moment.

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