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LEMON CREAM FILLING
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
1/2 cup orange juice
1 large egg, slightly beaten
2 tablespoons lemon juice
1 cup whipped cream
Combine sugar, flour, orange juice, orange zest, lemon juice and egg in a saucepan. Cook over medium heat, whisking constantly until thick. Remove from heat and cool to room temperature, without stirring. Fold in whipped cream.
LEMON CUSTARD FILLING
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
2 tablespoons butter or margarine, room temperature
Combine sugar, cornstarch and salt in a saucepan or double boiler. Mix well. Beat egg yolks and 3/4 cup water together. Whisk into sugar mixture. Cook over medium heat, whisking constantly until thickened. Remove from heat. Stir in lemon juice and butter. Cover until completely cooled.
LEMON FILLING
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine
Combine sugar, cornstarch and salt in a small saucepan. Gradually add 3/4 cup water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute. Remove from heat. Stir in butter. Cool to room temperature, without stirring.
LEMON JELLY FILLING
1/2 cup butter or margarine
2 lemons, juice and rind, about 1/2 cup
2 cups granulated sugar
2 tablespoon all-purpose flour
4 egg yolks
Combine butter, lemon juice, rind, sugar, flower and egg yolks in a double boiler. Stirring constantly, cook over medium heat until it is the consistency of custard. Remove from heat and cool to room temperature, without stirring. Refrigerate in an airtight container.
LEMON ORANGE FILLING
2 1/4 cups granulated sugar
3/4 cup all-purpose flour
1 cup water
3 large eggs
1/2 cup plus 1 tablespoon butter or margarine
3 egg yolks
1/4 cup plus 2 tablespoon lemon juice
1/4 cup plus 2 tablespoon orange juice
Combine sugar and flour in a saucepan. Add water gradually, stirring constantly. Slightly beat eggs and yolks. Add beaten eggs, butter, lemon juice and orange juice to the saucepan. Mix well. Cook and stir over medium heat until mixture comes to a boil and is thickened (about 7 minutes). Cool to room temperature. Refrigerate in an airtight container.
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