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Lemon Filling

  • Yield: Makes 2 cups
Lemon Filling

Source: Martha Stewart Living, February 2001


  • 1 1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice
  • 3 large egg yolks, well beaten
  • 2 tablespoons unsalted butter
  • 2 teaspoons grated lemon peel


  1. Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.

  2. Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

Reviews (4)

  • 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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