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