Gluten-Free Lemon Filling
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MAKES 2 CUPS
 Delicious in layered lemon, coconut or vanilla cake. This recipe makes enough for a 3-layer cake with filling left over.
⅓ cup cornstarch
¼ teaspoon salt
¾ cup sugar
1½ cups water
4 egg yolks, beaten with a fork
½ cup fresh lemon juice
1 tablespoon fresh lemon zest,
optional
- In a medium saucepan, stir cornstarch, salt and sugar. Add water and stir again. Cook over medium heat, stirring constantly until mixture thickens, approximately 5 minutes. When mixture begins to boil, lower heat and continue to stir for 1 minute. Remove pan from the heat.
- In a small bowl, place egg yolks and about 1/3 cup hot cornstarch mixture and stir together.
- Whisk this mixture back into contents of the saucepan and return pan to medium heat. Stir constantly until mixture is very thick, about 5 minutes.
- Remove from heat and stir in lemon juice and lemon zest.
- Pour filling into a bowl or container and let cool for 30 minutes. Refrigerate for about an hour to firm. Remove from fridge and spread on cake layers.
Cake serves 16. Each serving contains 62 calories, 1g total fat, 0g saturated fat, 0g trans fat, 52mg cholesterol, 13g carbohydrate, 39mg sodium, 0g fiber, 1g protein.
Recipe by Diane Kittle.
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