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    Creamy Lemon Filling


    Source of Recipe


    Jan issue of Southern Lady Magazine


    Recipe Introduction


    yield 1 cup


    List of Ingredients


    • 5 eggs yolks
    • 3/4 cup sugar
    • 1/3 cup fresh lemon juice
    • zest of 3 lemons
    • 1/2 cup heavy whipping cream
    • 1/2 tsp vanilla extract
    • 1/2 cup ( 1 stick) unsalted butter, cut into pieces


    Instructions


    1. in top of double boiler, whisk together egg yolks, sugar, juice and zest until blended.
    2. Over simmering water, cook mixture 7-8 minutes, whisking constantly, until thickened. Add cream and cook 2 minutes.
    3. Remove from heat, add vanilla. Whisk in butter, 1 tbsp at a time.
    4. Cove with plastic wrap, touching the surface of filling to prevent skin from forming. Can be stored up to 1 month in fridge.


    Final Comments


    To candy zest, mix 1/2 cup sugar and 1/2 cup water in a saucepan over high heat. Heat to a boil and add zest. Cook for 5 minutes, until translucent in appearance.
 

 

 

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