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Tangy Lemon Filling

Ingredients
  Cornstarch 3 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs), freshly squeezed
  Water 1 Cup (16 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Butter 1 Teaspoon
Directions

MAKING
1) In an airtight jar, shake the cornstarch and lemon juice together.
2) Alterenately, in a small bowl, whisk the cornstarch and lemon juice until thoroughly blended.
3) In a small saucepan, stir the cornstarch mixture, water and honey over a medium heat, until the mixture thickens.
4) In a small bowl, whisk the egg yolk.
5) Spoon a little hot lemon mixture into the egg yolk, then whisk into the saucepan, stir and cook for 2 minutes.
6) Remove from heat, stir in butter and allow to cool.

SERVING
7) Use the Tangy Lemon Filling to make Lemon Cake Roll or as required.

Recipe Summary

Difficulty Level: 
Medium
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey
Interest: 
Gourmet, Healthy
Cook Time: 
20 Minutes

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