Lemon Filling

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Preparation info

  • About

    ½ cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 egg yolks, lightly beaten
  • 2 cup sugar
  • ⅛ teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1½ tablespoons cornstarch
  • 3 tablespoons water

Method

Cook all ingredients except cornstarch and water in the top part of a double boiler over boiling water, stirring until thick. Mix cornstarch with water, add to the pan, and cook, stirring, until thick.

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