Lemon Filling

Prep: 10 min., Cook: 5 min. A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.

This recipe goes with Lemon-Coconut Cake

Yield: Makes about 1 2/3 cups

Ingredients

• 1  cup  sugar
• 1/4  cup  cornstarch
• 1  cup  boiling water
• 4  egg yolks, lightly beaten
• 2  teaspoons  grated lemon rind
• 1/3  cup  fresh lemon juice
• 2  tablespoons  butter

Preparation

1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.

2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.