Lemon filling for cakes and deserts

Ingredients

• 3egg yolks
• 1 tbsp of lemon juice
• 1 cup of water
• ¼ cup of sugar
• 1 tbsp of corn flour
• 1 cup of double cream or whipping cream whisked to a stiff peak

Method

Step 1

Whisk the egg yolks along with sugar over a water bath or bain-marie till creamy add in lemon juice. In a cup of cold water add in cornstarch and dissolve it and pour it in a sauce pan. Now pour the egg mixture in the sauce pan. Cook on a low flame and stir. When the yolk mixture thickens remove from heat and stir and cover the surface of the lemon filling with cling film, to prevent a skin from forming. Let this filling chill in the fridge .Take it out and fold in the whipped cream. The lemon cream can be either piped into the centre of cup cake or it can be spread in the middle of the cup cake when halved.