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Prep 15min
Total2hr15min
Servings12
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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
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Steps
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.
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Grating the peel from a lemon is easier when the lemon is whole, so grate first, then squeeze out the juice.
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