Serves: 2
Total Calories: 560
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 Creamy Lemon Filling recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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