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Lemon Filling

For a refreshing doughnut filling that freezes well, give this one a try.


Pressing this filling through a strainer isn’t absolutely necessary, but I like a smooth filling without pieces of zest or a stray spot of cooked egg.

Ingredients

  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1⅓ cup sugar
  • grated zest of 2 or 3 lemons
  • 2 large eggs
  • 2 large egg yolks
  • 3 T. unsalted butter
  • 1/2 cup fresh lemon juice
  • pinch of salt

Preparation
In medium bowl, whisk together cornstarch and water until dissolved. Whisk in sugar, zest, eggs and yolks.

In medium saucepan, melt butter with lemon juice. Slowly whisk butter mixture into egg mixture, add salt, and pour back into saucepan. Whisking steadily over medium heat, bring sauce to just boiling; it will thicken and turn clear. Press through strainer into jar or freezer container; chill.

Makes about 1¾ cups.

Find doughnut recipes in the November/December 2011 issue of Hobby Farm Home.

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Lemon Filling

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Reader Comments
Cannot wait to try this. I love lemon.
Annie, Houston, TX
Posted: 9/2/2011 5:18:00 AM
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