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Tangy Lemon Filling

  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

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.

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

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Gourmet, Healthy
Cook Time: 
20 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 503 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 195.8 mg65.3%

Sodium 15.6 mg0.7%

Total Carbohydrates 110 g36.8%

Dietary Fiber 0.88 g3.5%

Sugars 63.6 g

Protein 3 g6.1%

Vitamin A 7.2% Vitamin C 63%

Calcium 3.2% Iron 5.3%

*Based on a 2000 Calorie diet

Tangy Lemon Filling Recipe