Recipe

Vegan Lemon Custard Filling Recipe

Add Step-by-Step Photos	Maggiehc / All my dishes 1 year, 7 months ago A filling for cupcakes, cakes or cream puffs. I needed a filling for some cream puffs and created this creamy lemon filling similar in texture to pastry cream. It's excellent as a filling for cream puffs made with this recipe: http://www.groupre... More Prep:12m Cook:5m Servings:12	Maggiehc
	vegan lemon pastry cream cake cupcake filling

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Ingredients

3 tablespoons sugar

1/3 cup soymilk

1 tablespoon cornstarch

1 teaspoon lemon oil

2 tablespoons lemon juice (or to taste)

3 tablespoons butter or margarine, softened

Directions

Add sugar, soymilk, and cornstarch to a small saucepan off of the heat. Stir until lumps of cornstarch disappear. Turn on heat to medium high and bring to boil, stirring constantly. Boil until thickened.

Remove from heat and allow to cool to room temperature.

Whisk in lemon oil, lemon juice and margarine until smooth and creamy. Spoon or pipe into desired baked good. Excellent in cream puffs, this should be great in cupcakes or as a cake filling.

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Comments

invisiblechef 1 year, 6 months ago said:
Very good! I don't know about lemon oil, never used it. Is it necessary? I love the idea of a lot of lemon flavor. This sounds tasty to me, and there is barely any sugar which is great.

maggiehc 1 year, 6 months ago said:
You can subsitute 2 tablespoons of lemon zest for the lemon oil. I just have some decent stuff I bought at William's Sonoma. And yes, it's not too sweet.

momo_55grandma 1 year, 6 months ago said:
Great recipe maggie will try this.

bluebunny 1 year, 3 months ago said:
I had problems with the cream being lumpy after letting it cool to room temp and whisking in the lemon and softened margarine. I put it through a strainer and it was still very lumpy. It tastes good though. Will have to fiddle with incorporating the fat in smoothly.

maggiehc 1 year, 3 months ago said:
Was it smooth before you added the margarine? If you get lumps of cornstarch because it's not added when the milk is still cold they never go away. If it's nice and solid (like thick pudding) after cooking then it should smooth out if you beat it enough. There might be some differences in soymilk and margarine brands though.

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