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Lemon Filling

Lemon Filling

This recipe goes with Coconut Birthday Cake

Oxmoor House JANUARY 1983

  • Yield: about 2 cups

Ingredients

  • 1 cup plus 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1 cup plus 2 tablespoons water
  • 2 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 tablespoon grated lemon rind
  • 3 tablespoons lemon juice

Preparation

Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute

Gradually stir one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes longer, stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon rind, and lemon juice. Cool.

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Lemon Filling recipe

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