Lemon Filling



about 2 cups

Recipe from

Oxmoor House


1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup plus 2 tablespoons water
2 egg yolks, slightly beaten
2 tablespoons butter
1 tablespoon grated lemon rind
3 tablespoons lemon juice


Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute

Gradually stir one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes longer, stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon rind, and lemon juice. Cool.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note