Creamy Lemon Filling

This is the recipe I use if someone requests lemon filling in a wedding cake. It has a excellent consistency for a cake filling and a wonderful lemon flavor.

• Ready In: 25 mins
• Yields: 2 Cups

Ingredients

• 3⁄4 cup sugar
• 1⁄4 cup cornstarch
• 1  cup water
• 2  large  egg yolks, lightly beaten
• 3  tablespoons butter
• 1  tablespoon  grated lemon, zest of
• 6  tablespoons fresh lemon juice

Directions

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