Yield
1 1/3 cups

How to Make It

Step 1

Grate 1 teaspoon rind from a lemon. Cut lemons in half; squeeze, reserving 3 tablespoons juice.

Step 2

Combine sugar and cornstarch in a heavy nonaluminum saucepan. Add lemon juice, salt, yolk, and 3/4 cup water; cook over medium heat, stirring constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in rind and butter. Serve in tart shells or use as a frosting.

Step 3

NOTE: To frost top and sides of a 2-layer (9-inch) cake, use 1/3 cup lemon juice and 3 egg yolks, and double remaining ingredients except 1 tablespoon butter.

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