Lemon Filling

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30 minutes 2 Cups Print RecipeEmail Recipe


2 1⁄2tablespooncornstarch
3tablespoonlemon juice
1teaspoonorange zest (grated)
3 egg yolks


Mix cornstarch and cold water in the top of a double boiler. Stir in salt, sugar, lemon juice and orange zest. Cook over hot water for 5 minutes, stirring constantly. Cook very gently for 10 minutes longer, or until mixture thickens, stirring occasionally. Remove from hot water and beat in egg yolks, one at a time, beating vigorously after each addition. Return the filling to the double boiler and cook for 3 minutes longer, stirring constantly with a wooden spoon. Remove from hot water, cool slightly, and stir in butter. Cool to use.


You can substitute grated lemon zest for the orange zest.

Adding the eggs to a hot mixture may cause some issues, so try beating the eggs first in a separate bowl, and beat in a quarter of the hot mixture to temper them. Once incorporated, add all back to the original mixture.

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