Vegan Lemon Custard Filling |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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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: Heavenly Baked Crullers With Cherry Glaze 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:
1. 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.
2. Remove from heat and allow to cool to room temperature.
3. 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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