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..


connie0603 Says... 2010-01-12 13:54:04

If used for filling, would the cake need to be refridgerated?

luv2cook721 Says... 2010-10-15 19:34:52

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!

KatBaby2500 Says... 2012-04-11 12:49:42

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!

avpanda99 Says... 2012-05-24 21:26:12

This was an easy recipe. Very good. My family loved it!! Thanks JamieAnne!

bclose Says... 2012-08-05 18:44:33

Fabulous lemon flavor. Easy to make. Thanks, JaimeAnn, for sharing:)

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