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Lemon Filling

lemon filling recipeThis lemon filling does not help my lemon problem. What problem you ask? The problem where I cannot say no to anything with lemon in it. I made this originally to go in between layers of a cake. I discovered that I made way too much and needed to find other uses for it. Aside from eating it straight out of the container, (which is a preferred way to eat this lemon filling)  it is perfect with a Pavlova, or a bowl of strawberries, or on a Strawberry Shortcake to fancy it up a bit. How good would this be on top of waffles or in a lemon meringue pie? Whatever you want to use this lemon filling for, you are going to be happy that you did.

lemon filling recipe*I doubled this recipe, it made way too much for what I was using it for. One batch should be plenty. It makes 2 cups of filling.*

1 1/2 cups sugar
6 Tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 egg yolks, beaten
2 Tablespoons butter
1 Tablespoon lemon zest

lemon filling recipeStir together the sugar, salt, and cornstarch in a saucepan. Add in the lemon juice.

lemon filling recipeCook over medium low heat until smooth. Add the egg yolks and butter.

lemon filling recipeAt this point, I thought that I did something wrong and that it would not come together. It will, have faith. Stir this constantly until it thickens and comes together.

lemon filling recipeAdd 1 1/2 cups boiling water and continue to cook for 2 to 3 minutes more. The mixture will thicken.

lemon filling recipeSee, it came together just fine.

lemon filling recipeI put mine through a strainer just to be sure there were no scrambled egg bits in it. Stir in the lemon zest.

lemon filling recipeThis will keep in the fridge for about a week. Thank you Martha for the great recipe.

Print

Lemon Filling


Ingredients

  • 1 1/2 cups sugar
  • 6 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice
  • 3 egg yolks, beaten
  • 2 Tablespoons butter
  • 1 Tablespoon lemon zest

Instructions

  1. Stir together the sugar, salt, and cornstarch in a saucepan. Add in the lemon juice.
  2. Cook over medium low heat until smooth. Add the egg yolks and butter.
  3. At this point, I thought that I did something wrong and that it would not come together. It will, have faith. Stir this constantly until it thickens and comes together.
  4. Add 1 1/2 cups boiling water and continue to cook for 2 to 3 minutes more. The mixture will thicken.
  5. See, it came together just fine.
  6. I put mine through a strainer just to be sure there were no scrambled egg bits in it. Stir in the lemon zest.

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  1. Memoria

    June 29th, 2010 at 3:14 am

    What a yummy-looking lemon curd!! You could also make a lemon ice cream out of this.

  2. bakedbree

    July 6th, 2010 at 12:03 am

    I got the great idea after I finished the cake, I should have folded some of the filling into the whipped cream…

  3. Amber

    June 7th, 2012 at 8:47 pm

    Hi, so this is so crazy, but I have been making your lemon filling for almost a year and LOVE it. Then I found this great recipe for mini pavlova….and wouldn’t you know!!! Its you!! LOL
    Small world 🙂 Thanks for sharing them!!!!!

  4. bakedbree

    June 12th, 2012 at 3:53 pm

    Small world!

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