LEMON COOKIE FILLING RECIPES

Steps:

• Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
• Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
• Remove from heat and stir in butter, stirring until melted.
• Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.