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Lemon Filling

Yield Makes 1 2/3 cups

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup boiling water
  • 4 egg yolks, lightly beaten
  • 1/3 cup fresh lemon juice
  • 2 tablespoons butter

How to Make It

  1. Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.

  2. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.