Lemon Filling

2 cups


  • 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


  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.

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