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.

lemon filling recipe

Lemon Filling

Creamy Lemon Filling for pies and cakes. Sandwich between cake layers, use in trifle, or use as a homemade lemon pie 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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 8 Comments

  1. Memoria

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

    1. bakedbree

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

  2. Amber

    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!!!!!

    1. bakedbree

      Small world!

  3. Marilyn

    I used a whisk to mix the sugar, cornstarch, and salt before adding the lemon juice and had no starch lumps to deal with. Other than that followed the recipe exactly and it was really good. A big family hit. Thank you for sharing!

    1. Bree Hester

      You are welcome.

  4. Ryann

    Loved this filling! I’ve made it multiple times, so I figured I better write a comment telling you how much it’s loved in my household! I didn’t have enough corn starch in my pantry and was too late to go to the store. I ended up halving the recipe and using two egg yolks. Didn’t turn out eggy or anything! Amazing recipe! Thank you ❤️

    1. Bree Hester

      I am so glad! And I am really glad that worked for you.

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