Ingredients for Lemon Cream Filling
- Egg Yolk
- 1 cup granulated sugar
- Cornstarch
- 1/2 cup fresh lemon juice
- Lemon, Rind Of
- 1/2 cup (1 stick) unsalted butter
- Water
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How to Make Lemon Cream Filling
- In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, 1/4 cup cornstarch, 1/2 cup water, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This will take about 8-10 minutes. Reduce heat to low and continue to whisk for another 5 minutes to ensure the filling is completely cooked and smooth.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter, cut into cubes, until melted and fully incorporated.
- Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. This step is crucial for a perfectly smooth and luxurious filling.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled before using.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
405g
Fat
13g
Carbs
39g
