I made this to dress up some white cupcakes since I had 4 egg yolks to use from having made the cake. Very tasty. Not too strong but sweet & tart at the same time. I didn't have the lemon zest since I used bottled lemon juice but added a 1/2 tsp of lemon extract. If you're not a fan of standard frosting on a cake, this will hit the spot.
Lemon Filling
Yield: Makes 1 cup
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon grated lemon rind
- 1/2 cup fresh lemon juice
- 4 egg yolks, lightly beaten
Preparation
- Combine first 6 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly, until mixture thickens and coats back of a spoon (about 15 minutes). Remove from heat; cool. Cover and chill.
Lemon Filling Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Meatless
- OCCASION: Spring, Summer, Easter
- PUBLICATION: Oxmoor House
More Recipes for Desserts
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Lemon-Blueberry Layered Dessert
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Coconut-Lemon Cake
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Lemon-Almond Cake with Lemon Curd Filling
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