Creamy Lemon Filling
Bright, zesty, and irresistibly smooth, this Creamy Lemon Filling is a citrus lover's dream come true! Made with fresh lemon juice, vibrant lemon zest, and a touch of heavy cream, this luscious filling strikes the perfect balance between tart and sweet. The addition of eggs, cornstarch, and butter ensures a rich, velvety texture, while straining the mixture guarantees a flawless, silky finish. Perfect for pies, tarts, layer cakes, or enjoyed straight from the bowl, this lemon filling is a versatile dessert essential. With just 10 minutes of prep time and a quick 15-minute cook time, it's an effortless way to elevate your favorite treats with a burst of sunshine.
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Recipe Information
Ingredients
- 120 ml Fresh lemon juice
- 2 tablespoons Lemon zest
- 200 grams Granulated sugar
- 85 grams Unsalted butter
- 3 pieces Large eggs
- 60 ml Heavy cream
- 1 tablespoon Cornstarch
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to evenly distribute the dry ingredients.
Gradually whisk in the fresh lemon juice and lemon zest until the mixture is smooth and well combined.
In a separate bowl, lightly beat the eggs, then add them to the saucepan along with the heavy cream. Whisk until fully incorporated.
Place the saucepan over medium heat and cook the mixture, stirring constantly with a heatproof spatula, until it begins to thicken. This will take around 8-10 minutes. Do not let the mixture boil, as this can cause the eggs to curdle.
Once the filling thickens and coats the back of the spatula, reduce the heat to low and add the unsalted butter, one piece at a time. Stir until each piece of butter is melted and fully incorporated before adding the next.
Remove the saucepan from the heat and strain the filling through a fine-mesh sieve into a clean bowl. This will ensure a silky-smooth texture by removing any lumps or bits of cooked egg.
Let the filling cool to room temperature, stirring occasionally to prevent a skin from forming. Cover the bowl with plastic wrap, pressing it directly onto the surface of the filling, and refrigerate for at least 1 hour to set.
Once chilled, the creamy lemon filling is ready to use in your favorite desserts or as a standalone treat.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 724 mg | 32% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 206.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
