JaimeAnn’s Lemon filling

JaimeAnn’s Lemon Filling


  • 1&1/2 cups sugar

  • 1/3 cup plus 1 Tablespoon cornstarch
  • 1&1/2 cups water
  • 3 egg yolks slightly beaten
  • 3 Tablespoons Butter
  • 3 teaspoons lemon rind
  • 3/4 cup fresh lemon juice


    Mix sugar & cornstarch in medium saucepan, gradually stir in water

  1. Cook over medium heat, stirring constantly till mixture comes to a full boil.
  2. Boil & stir 1-2 minutes. Gradually stir at least half of hot mixture into egg yolks.
  3. Blend it back into the pan. Boil & stir 2-3 minutes. ( if you don’t your filling
  4. will taste eggy). Remove from heat add butter lemon rind and lemon juice, mix well. Cool before using as cake filling , if using as pie filling you can pour it into a baked pie crust immediately.


Mariecouscous Says... 6 Mar 2010 , 10:21am

thanks for this wonderful recipe! i hope my guests are also going to like it!

erjewels32 Says... 23 Apr 2010 , 7:08pm

Does this filling need to be refrigerated?

JMWhite Says... 6 Feb 2011 , 3:53pm

Delicious! Not a big lemon fan, but a customer wanted lemon cake. This was yummy even for me :-) Thanks!

lyndim Says... 10 Mar 2011 , 9:01pm

I love this recipe! I've used it several times now and every time it comes out perfect, very easy to make and everyone loves it! Thanks for a great recipe!

YorkieMaMa Says... 17 Jul 2011 , 3:33pm

Very easy and firmed up quickly. I saved a small amount and ate it like pudding!

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