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Creamy Lemon Filling |
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Serves: 2 Print this Recipe3/4 cup sugar 1/3 cup flour Dash salt 2 cups milk 3 eggs yolk large, lightly beaten 2 lemons large In a medium saucepan, mix sugar, flour and salt. Stir in milk. Stirring over medium heat, bring to a boil and boil for 8 to 10 minutes or until very thick and glossy. Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer (do not boil). Remove from heat. Grate lemon rind to make 1 tablespoon; set aside. Squeeze lemons to make 1/2 cup juice. Stir lemon rind and juice into cooked mixture. Chill at least 1 hour. Stir before using as a filling for cream puffs. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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