Lemon Filling

Lemon Filling gives any cake a twist, but we love it on our Luscious Lemon Cream Cake.

Downloads:
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.