Lemon Filling
A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.
This recipe goes with Lemon-Coconut Cake
Yield: Makes about 1 2/3 cups
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup boiling water
- 4 egg yolks, lightly beaten
- 2 teaspoons grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tablespoons butter
Preparation
- 1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
- 2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.
Lemon Filling Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Eggs
- OCCASION: Autumn, Spring, Summer, Winter, Christmas
- PUBLICATION: Southern Living
More Recipes for Desserts
-
Lemon-Thyme Curd Filling
Southern Living -
Lemon Bar Cheesecake
Southern Living -
Lemon Soufflés
Southern Living
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy