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


    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. It works great as a donut filling and for thumbprint cookies..


connie0603 Says... 12 Jan 2010 , 1:54pm

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

luv2cook721 Says... 15 Oct 2010 , 7:34pm

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... 11 Apr 2012 , 12:49pm

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... 24 May 2012 , 9:26pm

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

bclose Says... 5 Aug 2012 , 6:44pm

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

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