Lemon Filling

USE FOR FILLING CUPCAKES OR A REGULAR LAYERED CAKE

Stir together in a pot:

• 1 c. granulated sugar
• 1/2 c. cornstarch
• 1 c. milk

Place the pot on a burner turned on to medium heat. Stir well and let it warm up while you quickly mix together:

• 3 egg yolks
• 2/3 c. lemon juice

Pour into the pot and continue to warm up. After a few minutes, add:

• 1/4 c. butter, cut into pieces

Stir continually so it does not scorch. It will thicken as it cooks. Remove from heat when it reaches desired thickness. Remove from heat.

Cool for a few minutes and then pour into a bowl to cool on the countertop for another 15 minutes before placing in the fridge if you are not using it immediately.

HOW TO USE:

If you are using the filling immediately, be sure that it is not hot, but brought down to room temperature. I put the filling into a plastic storage bag, cut the bottom corner off of the bag, and “pipe” the filling into the center of the cupcake. If it is for a layered cake, I spread it on with a rubber scraper.

If you are refrigerating it and using it later, you also need to bring it to room temperature when you are ready to use it. When it is almost to room temp, place it in a mixing bowl and beat with hand beaters if you want to stand and work with it. Otherwise, place in the mixer (I use a Kitchen Aid) and let it beat for a few minutes, scraping the sides as needed. Now you can pour it into the Ziploc bag for filling cupcakes or spread on the layered cake.

I like to make the cake/cupcakes about 12-24 hours before serving because they cake absorbs some of the filling and it is more flavorful. Ultimately, we know they have to be refrigerated, but let it set on the countertop a few hours before serving so that it is not hard and cold. Refrigerate leftovers.