Ingredients for Lemon Filling
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How to Make Lemon Filling
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, eggs, and cornstarch until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes. Make sure to scrape the bottom of the pan frequently to prevent sticking.
- Reduce heat to low and simmer for 1 minute, stirring continuously, to ensure the curd is fully cooked.
- Remove from heat and immediately strain the curd through a fine-mesh sieve into a heatproof bowl to remove any lumps or zest pieces.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Let the curd cool completely to room temperature, then chill in the refrigerator for at least 2 hours before using. This allows the flavors to meld and the curd to reach its perfect consistency.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
406g
Fat
36g
Carbs
40g
