This 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.

*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

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

Cook over medium low heat until smooth. Add the egg yolks and butter.

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.

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

See, it came together just fine.

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

This will keep in the fridge for about a week. Thank you Martha for the great recipe.

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Lemon Filling

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

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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