Meyer Lemon Filling

Preparation info

  • Yield: about

    6 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 4 tablespoons (32 g) cornstarch
  • 1 pound 8 ounces (680 g) granulated sugar
  • 12 whole eggs
  • 4 egg yolks ( cup/80 ml)
  • finely grated zest of 4 Meyer or standard lemons
  • cups (600 ml) Meyer lemon juice


  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 mixing bowl over a bain-marie and heat, stirring constantly, until the filling has thickened; do not overheat.