Ingredients for Creamy Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- Lemon, Zest Of
- Fresh Lemon Juice
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How to Make Creamy Lemon Filling
- Whisk together 1 cup granulated sugar and 1/4 cup cornstarch in a 2-quart heavy-bottomed saucepan.
- Gradually whisk in 1 cup water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a rolling boil. This will take about 5-7 minutes.
- Continue boiling for 1 minute, stirring constantly, to cook out the raw starch flavor.
- Remove from heat. In a separate bowl, whisk 2 large egg yolks.
- Temper the egg yolks by slowly whisking 1/2 cup of the hot cornstarch mixture into the egg yolks. This prevents the eggs from scrambling.
- Quickly whisk the tempered egg yolk mixture back into the saucepan with the remaining cornstarch mixture, stirring constantly until smooth and well combined.
- Return the saucepan to medium heat and cook for 2-3 minutes, or until the filling has thickened further. Stir constantly to prevent sticking.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter, 1/2 cup fresh lemon juice, and the zest of 2 lemons until completely incorporated and smooth.
- Pour the filling into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill completely before using. This will allow the flavors to meld and the filling to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
304g
Fat
62g
Carbs
31g
