Lemon Filling

By eveweb

Ingredients

• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup freshly squeezed lemon juice
• 3 large egg yolks, well beaten
• 2 tablespoons unsalted butter
• 2 teaspoons grated lemon peel

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.

Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.