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Tangy Lemon Tart Filling

Tangy Lemon Tart Filling

Southern Living APRIL 2004

  • Yield: Makes 1 cup


  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup fresh lemon juice (about 4 large lemons)*
  • 4 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 2 drops liquid yellow food coloring


Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes.

*1/2 cup thawed lemon juice may be substituted.

Note: You may double this recipe and cook it in one saucepan if you need two recipes of the filling. For testing purposes only, we used Minute Maid 100% Pure Lemon Juice From Concentrate. It can be found with the other frozen juices and lemonades at your grocery store.


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Tangy Lemon Tart Filling recipe