Lemon Filling

The Gourmet Cookbook, 1955

30 minutes — 2 Cups

Ingredients

2 1⁄2	tablespoon	cornstarch
1⁄2	cup	water
1⁄4	teaspoon	salt
3⁄4	cup	sugar
3	tablespoon	lemon juice
1	teaspoon	orange zest (grated)
3		egg yolks
1	tablespoon	butter

Instructions

Mix cornstarch and cold water in the top of a double boiler. Stir in salt, sugar, lemon juice and orange zest. Cook over hot water for 5 minutes, stirring constantly. Cook very gently for 10 minutes longer, or until mixture thickens, stirring occasionally. Remove from hot water and beat in egg yolks, one at a time, beating vigorously after each addition. Return the filling to the double boiler and cook for 3 minutes longer, stirring constantly with a wooden spoon. Remove from hot water, cool slightly, and stir in butter. Cool to use.

Notes

You can substitute grated lemon zest for the orange zest.

Adding the eggs to a hot mixture may cause some issues, so try beating the eggs first in a separate bowl, and beat in a quarter of the hot mixture to temper them. Once incorporated, add all back to the original mixture.