Lemon Filling

1. 1

   In a medium-size saucepan, stir together cornstarch and sugar until completely blended and smooth.

2. 2

   Add lemon juice, zest and egg yolk, and stir until smoothly incorporated.

3. 3

   Add orange juice and 1/3 cup hot water.

4. 4

   Bring mixture to a simmer over medium heat, stirring.

5. 5

   Cook, continuing to stir, until mixture thickens and boils for 1 1/2 minutes.

6. 6

   Remove from heat.

7. 7

   Stir in vanilla.

8. 8

   Strain through a sieve into a storage container.

9. 9

   Chill for at least 45 minutes, or until cool and slightly thickened, before using.

10. 10

    Sauce may be refrigerated for up to 48 hours.

11. 11

    Stir well before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.