Lemon Filling

Written by Published on in American, Dessert, Parve
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Lemon filling is a go-to filling for so many desserts. It can be spread between layers of a cake. It can fill a pie shell by itself; and can be mixed with berries to fill a pie shell. You can spread lemon filling on baked puff pastry instead of pastry cream and cover it with berries. The Lemon Curd , Rose Levy Berenbaum allowed me to add to my site is a much more pure and intense lemon flavor. You can spread it on toast or scones like marmalade or jam. You can also use it in pies and cakes if you want a stronger shot of lemon tartness. Eating it out of a spoon is also an option; but I do that with lemon filling as well.

Be sure you have bright yellow lemons which taste better. The zested rind is also prettier in the filling. Also, make sure your lemons are room temperature before you use them. Rolling them around on the counter a bit before squeezing will produce more juice.

Prep time: 20-30 minutes
Chilling time: 2-3 hours

Lemon Filling

By Gloria Kobrin Published: May 27, 2014

  • Yield:

  • 2 cups

Ingredients

  • 2 large lemons
  • 3 large eggs separated
  • 4 tablespoons cornstarch
  • 10 ounces water
  • 3/4 cup White Sugar
  • 1/4 teaspoon Salt

Equipment

  • zester
  • waxed paper
  • double boiler
  • plastic wrap

Directions

  1. Rinse lemons. Zest 2 teaspoons of lemon on to waxed paper. Set aside. I usually just use all the zest from one large lemon.
  2. Squeeze lemons until you have 1/2 cup lemon juice. Set aside.
  3. Beat yolks slightly. Scrape them into the top of double boiler.
  4. Mix cornstarch and water in a bowl or shake them together in a jar. Add to yolks with lemon juice, sugar and salt. Stir well.
  5. Pour enough water into bottom of double boiler so that the top piece, when inserted, just skims the water. Bring water to a boil and then reduce to a simmer. Place top part of double boiler over simmering water. Stir mixture constantly until it thickens- about 20 minutes. Add lemon zest. Stir again. Let lemon filling cool slightly before covering with plastic wrap which should lay directly on top of filling so no skin forms as it cools. Refrigerate for 2-3 hours until completely chilled. Allow filling to return to room temperature before spreading between cake layers.
  6. Note: You can avoid using a double boiler if you are comfortable with cooking the filling directly over low heat. It actually thickens much more quickly this way; but you have to keep adjusting the flame so that the filling doesn't stick or burn.