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Lemon Filling

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By Betty Crocker Kitchens
Updated Aug 1, 2011
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Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Lemon Filling

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 12
  • Ingredients 8
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

70 Calories
1g Total Fat
0g Protein
15g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
5mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
13g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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