Options

Format:
Include:
PRINT
See more
Lemon Filling

Lemon Filling

This recipe goes with Coconut-Lemon Cake

Southern Living OCTOBER 2007

  • 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

Preparation

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.

advertisement

Go to full version of

Lemon Filling recipe

advertisement