Lemon Filling

Lemon Filling

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

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

12

servings

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.
Makes 12 servings (about 1 1/4 cups filling)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Grating the peel from a lemon is easier when the lemon is whole, so grate first, then squeeze out the juice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 55mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 13g),
  • Protein 0g;
Percent Daily Value*:
    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.