Lemon Filling

lemon filling
Lemon Filling
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 12

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon butter or margarine
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 2 drops yellow food color, if desired


  • 1
    In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • 2
    Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • 3
    Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

No nutrition information available for this recipe

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