Bo Friberg

Meyer Lemon Filling

Preparation info
  • Yield: about

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 4 tablespoons (32 g) cornstarch
  • 1 pound 8 oun

Method

  1. Stir the cornstarch into the sugar. Mix in the eggs, egg yolks, lemon zest, and lemon juice, stirring until the ingredients are well combined; do not whip or beat the mixture.
  2. Place the lemon custard over a bain-marie and heat, stirring constantly, until the filling has thickened; do not overcook.