Hoffman Media


Lemon Filling

Lemon Filling

1 cup sugar

3 tablespoons cornstarch  

1 tablespoon fresh lemon zest  

1 cup fresh lemon juice  

3 large egg yolks, lightly beaten  

¼ cup butter, cut into pieces  

• In a heavy saucepan, combine sugar and cornstarch. Add

lemon zest, lemon juice, and egg yolks. Cook over medium

heat, stirring constantly, until very thick, 8 to 10 minutes.

• Remove from heat. Gradually add butter, whisking until

melted. Cool mixture slightly. Cover, and refrigerate for 2

hours before using.

Pictured with Luscious Lemon Cream Cake 

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