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Lemon Filling

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

Southern Living DECEMBER 2006

  • Yield: Makes about 1 2/3 cups
  • Cook time:5 Minutes
  • Prep time:10 Minutes


  • 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


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.


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Lemon Filling recipe