Follow these steps for perfect results
egg yolks
sugar
lemon juice
unsalted butter
cornstarch
water
In a heavy saucepan, whisk together egg yolks, sugar, lemon juice, and butter.
Cook over medium heat, whisking constantly, for about 5 minutes, or until the mixture thickens.
Combine cornstarch and water in a small bowl, whisking until smooth.
Whisk the cornstarch mixture into the saucepan.
Continue to cook over medium heat, whisking constantly, until the filling is thick and glossy.
Remove from heat and let cool completely.
Chill before using.
Expert advice for the best results
For a smoother filling, strain through a fine-mesh sieve after cooking.
Adjust the amount of sugar to taste.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Dollop onto desserts and garnish with lemon zest.
Serve as a filling for pies, tarts, or cakes.
Use as a topping for toast or scones.
The light sweetness and acidity of Moscato complements the lemon filling.
Discover the story behind this recipe
Common dessert filling
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