Food & Cooking Recipes Dessert & Treats Recipes Lemon Filling 3.2 (110) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 1 ½ cups sugar 6 tablespoons cornstarch ¼ teaspoon salt ½ cup freshly squeezed lemon juice 3 large egg yolks, well beaten 2 tablespoons unsalted butter 2 teaspoons grated lemon peel Directions 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. 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. Rate it Print