Lemon Filling

This classic lemon filling delivers a burst of zesty citrus flavor balanced by just the right amount of sweetness. The texture is impossibly smooth and creamy, thanks to the gentle tempering of egg yolks into the sugar-lemon mixture. It&# 226;ÂÂs not too tart, not too sweet, just perfectly balanced. Ideal for filling pie crusts, tart shells, or even as a layer in cakes and trifles. This versatile filling comes together quickly with pantry staples, making it an easy yet elegant dessert solution. Its vibrant yellow color and glossy finish make it visually appealing, while the aromatic lemon rind adds depth. Perfect for spring gatherings, summer picnics, or any time you crave a refreshing, light dessert that feels homemade and sophisticated without requiring hours in the kitchen.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 184.1

Dietary: Gluten-free, Vegetarian

Description

This classic lemon filling delivers a burst of zesty citrus flavor balanced by just the right amount of sweetness. The texture is impossibly smooth and creamy, thanks to the gentle tempering of egg yolks into the sugar-lemon mixture. It&# 226;ÂÂs not too tart, not too sweet, just perfectly balanced. Ideal for filling pie crusts, tart shells, or even as a layer in cakes and trifles. This versatile filling comes together quickly with pantry staples, making it an easy yet elegant dessert solution. Its vibrant yellow color and glossy finish make it visually appealing, while the aromatic lemon rind adds depth. Perfect for spring gatherings, summer picnics, or any time you crave a refreshing, light dessert that feels homemade and sophisticated without requiring hours in the kitchen.

Ingredients

3/4 cup Sugar
1/2 teaspoon Salt
1/2 cup Water
3 teaspoon Lemon juice
1/2 teaspoon Lemon rind
1 teaspoon Butter
3 Egg Yolks; slightly beaten

Directions

1
Combine sugar, salt, and water in the top of a double boiler.
2
Stir in lemon juice, lemon rind, and butter until well combined.
3
Place the double boiler over simmering water and cook, stirring constantly, for about 5 minutes.
4
Cover the pan and let the mixture cook gently for 10 minutes without stirring.
5
Remove from heat and gently stir in the beaten egg yolks.
6
Return to heat and cook for 2 minutes, stirring gently and constantly until thickened.
7
Remove from heat and stir gently until cool.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 184.1kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.6g3%
Cholesterol 2.7mg1%
Sodium 2446.0mg102%
Total Carbohydrate 45.3g16%
Dietary Fiber 0.0g0%
Sugars 45.1g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This filling yields approximately 1.5 cups.

For a thicker filling, you can add 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water before adding the egg yolks.

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving if desired.

Ensure the water in the bottom of the double boiler is simmering, not boiling vigorously, to prevent the eggs from curdling.

Keywords: lemon, filling, custard, pie, tart, dessert, egg yolks, sugar, butter, citrus, creamy, tangy, sweet, homemade, easy, quick, baking, pastry, fresh, classic

Read it online: https://www.chefs-mate.com/recipe/lemon-filling/