Lemon Filling Recipes

LEMON CAKE FILLING

Steps:

• Mix sugar and cornstarch together thoroughly.
• Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
• Cook in a double boiler about 15 minutes, stirring constantly.
• Add butter, beat well and cool before using.

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

LEMON FILLING

Steps:

• Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
• Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

LEMON FILLING

Steps:

• 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.
• 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.
• 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.

LEMON FILLING

Steps:

• In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

LEMON CREAM FILLING

Steps:

• Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
• Add butter.
• Cool.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

CREAMY LEMON FILLING

Steps:

• Mix together the sugar and cornstarch in a 2 quart heavy saucepan.
• Slowly whisk in the water.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue boiling for 1 minute, stirring constantly.
• Remove from heat and spoon 1/2 cup of the cornstarch mixture into the egg yolks, stirring quickly.
• Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed.
• Return saucepan to stove and cook over medium heat until thickened about 3 minutes.
• Remove from heat and add butter, lemon juice and zest stirring well.
• Cool before using.