Total Time
Prep 2 mins
Cook 10 mins

This is a very nice lemon filling for tarts, eclairs, cookies, and toast or tea biscuits.

Ingredients Nutrition


  1. Place rind, juice, butter and sugar in a saucepan over med.
  2. heat.
  3. Bring to a low boil.
  4. Add part of the hot mixture to the eggs, to temper.
  5. whisking well.
  6. Add egg mixture back into pan and cook stirring constantly until thick.
  7. Place in two jars-- when cool-- Seal and refrigerate.


Most Helpful

I made this the other day, put it in the fridge and forgot about it :) Then while at the store I came across some prepared tarts and couldn't wait to get home to try this Butter with. *Wonderful* I will be making this again. The taste was so creamy, would make a great eclair filling. Now there's an idea.... thanks for sharing. ~V

Vseward (Chef~V) September 18, 2007

Another Andypandy winner! This made up beautifully, so smooth and creamy with great lemony taste. My family loved it. Made a perfect filling for my lemon layer cake as well as great spooned into prepared mini tart shells. Followed the recipe exactly and wouldn't change a thing. Thank you andypany.

Gerry March 03, 2006

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