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Lemon Filling


1 cup sugar

1 cup boiling water

2 2/3 Tbsp cornstarch (8 Tsp)

1 egg yolk-well beaten

1/8 Tsp salt

1/4 cup lemon juice

1 Tbsp butter

Zest of 1 lemon


Scald the milk.

Combine all ingredients except the lemon juice and zest.

Cook in top of double boiler over hot, but not boiling, water until thick,smooth and transparent, stirring constantly.

Add in the lemon juice and continue cooking for another 5 min.

Use as filling between cake layers or as filling for eclairs.cream puffs,etc.