JaimeAnn's Best lemon Filling

This Lemon filling is great for pies, cakes, cookies and donuts…

JaimeAnn’s Best 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


  1. Mix sugar & cornstarch in medium saucepan, gradually stir in water
  2. Cook over medium heat, stirring constantly till mixture comes to a full boil.
  3. Boil & stir 1-2 minutes. Gradually stir at least half of hot mixture into egg yolks.
  4. Blend it back into the pan. Boil & stir 2-3 minutes. ( if you don’t your filling
  5. 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. It works great as a donut filling and for thumbprint cookies..

Comments (5)


I wonder if the butter is necessary, or maybe could be reduced. The buttery taste came through on my batch, which to me is less desirable, but otherwise it is a very easy and nice recipe that I will use again!


This recipe is AWESOME! I added extra lemon zest and it turned out perfectly! I love this recipe and will make it part of my regular rotation! THANKS JaimeAnne!

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