Lemon Filling

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 12

Ingredients

3/4
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
2/3
cup water
1
tablespoon butter or margarine
1
teaspoon grated lemon peel
1/4
cup lemon juice
2
drops yellow food color, if desired
  • 1 In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • 2 Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • 3 Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Expert Tips

Grating the peel from a lemon is easier when the lemon is whole, so grate first, then squeeze out the juice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
55mg
55%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.