Lemon Filling (No Eggs) #SummerDessertWeek

by Dorothy Reinhold on July 27, 2021

Print This Post Print This Post Lemon filling is dolloped onto a white bowl of blackberries

Lemon Filling is a sweet, tangy, zesty spread for toast, cookies, cake or just to eat with a spoon! Use it as a cake filling, or stir into some whipped cream as a dip or frosting. 

This post and recipe was created for #SummerDessertWeek! I was sent samples by a sponsor company but as always opinions are 100% mine.

Lemon filling is so, so good, and it just solves the problem of how to make something special and delicious out of a plain cookie or cake or a piece of toast or bowl of oatmeal. If it’s in the fridge, though, and there are clean spoons in the drawer, I’m all for just standing there and spooning it out into my mouth. It’s THAT GOOD!

Closeup of Lemon Filling in a jar with a spoon on ShockinglyDelicious.com

What’s the difference between lemon filling and lemon curd?

Wait, though, isn’t this like lemon curd? Yes, they can be used interchangeably and for the same general purposes, but this lemon filling has no egg, so ends up having a much cleaner flavor than lemon curd. Lemon filling is also thickened with cornstarch, and lemon curd is thickened with egg and egg yolks. Curd also usually has much more butter, so overall curd has a richer mouthfeel. And if you are allergic to or avoiding eggs, lemon filling is the way to go.

How to make Lemon Filling

Ingredients for Lemon Filling Recipe on a white marble counter on ShockinglyDelicious.comFirst, assemble your ingredients. For this recipe, we’ll use

  • Sugar (I used sugar from our sponsor, Dixie Crystals, which produces high-quality pure cane sugar)
  • Cornstarch
  • Salt
  • Turmeric (this is optional, but it will enhance the color a bit without adding any noticeable flavor)
  • Water
  • Lemon zest (I use a microplane to easily remove the zest from the lemon)
  • Lemon juice
  • Butter (it’s better with it, but it can be left out if you need to)
  • Please note, in the picture above, I am showing a regular lemon (the larger one) AND a Meyer lemon (the smaller, rounder one). You may use either, so use what you have.

You’ll stir the ingredients together in a small saucepan, boil for a minute, and then cool.

Silver spoon covered in lemon filling shows lemon zest, against a white marble counter backgroundThe visible lemon zest in this is one of my favorite parts! Also, let me address the dark specks: I store spent vanilla beans in the canister with my granulated sugar always, so there are often specks from the vanilla beans in the sugar. It’s all part of the charm, to me. 

2 jars of lemon filling with a spoon dipping into the front jar, on a white marble counterOnce cool, pour it into small jars and store in the refrigerator.

2 jars of lemon filling on a white marble counter. The jar in the foreground has its lid off and spoon resting in the lidI’m a bit of a jar hoarder, so I always have little jars sitting around waiting to be repurposed.

What to do with Lemon Filling

Lemon Filling spread thickly on Toast on a white plate with silverware behind it–On toast of course, as if it were jam

Lemon Filling on an English muffin on a Sound of Music plate on a white marble counter –On English muffins. Do you like my cute Sound of Music plate? It makes eating breakfast more fun.
–On berries, as I show in the main photo

Lemon Filling on top of a white bowl of oatmeal on a white marble counter on ShockinglyDelicious.com–On oatmeal. It looks a bit chunky in this photo because I took it straight from the fridge and stirred it up.
–On cookies
–On pound cake or angel food cake, or use it as a filling between layers on a layer cake
–Stir some into whipped cream and use as a dip for strawberries, or to frost a cake
–Use it to fill a cupcake or a donut
–Triple the recipe (use 2/3 cup of water for each recipe instead of 3/4 cup so it is just a bit firmer) and use it for the filling for a lemon meringue pie

Ready? Let’s make Lemon Filling! It will only take a couple of minutes. 

Lemon Filling (No Eggs)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Slightly more than 1 cup

Lemon Filling (No Eggs)

Lemon Filling is a sweet, tangy, zesty spread for toast, cookies, cake or just to eat with a spoon! Use it as cake, cupcake or donut filling. Stir some into whipped cream as a dip for strawberries, or to frost a cake.


  • 3/4 granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon or a tiny pinch turmeric (optional; to enhance color)
  • 3/4 cup water
  • Zest from 1 big lemon (zest the lemon before you juice it)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon butter (optional; it will be fine without it if you don't want to use)


  1. In a small saucepan, add sugar, cornstarch, salt and turmeric (if using). Add water, stir and heat on medium until it comes to a boil, stirring frequently. As it nears a boil, you will notice it thickening up. Once it boils, continue boiling for 1 minute. This fully activates the cornstarch.
  2. Remove from the heat and stir in the zest, lemon juice and butter (if using). Using the butter gives it a smoother and more refined taste, but you can leave it out if you don't want to use it.
  3. Allow to cool completely, pour into a clean small jar, label it and store in the refrigerator.
  4. Makes a little more than 1 cup.


Recipe source: Adapted from a family recipe from the Reinhold archives.


pin this please!Pin the image below for Lemon Filling to your Pinterest board to save this recipe

Lemon Filling on toast on a white plate with words superimposed on top

Summer Dessert Week

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer-themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors, so scroll below to see the prizes and enter our giveaway!  

#SummerDessertWeek recipes from our bloggers today!

Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious  YOU ARE HERE, THIS IS ME!
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories

Prizes for the Giveaway

PRIZE #1:   Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

Dixie Crystals Prize for SummerDessertWeek 2021

PRIZE #2Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set: Two 9-inch round cake pans, 9-inch square cake pan, 9-inch x 5-inch loaf pan, 9-inch x 13-inch rectangular cake pan, 10-inch x 15-inch cookie pan.

Red Circulon logo and 6 gray pans for prize for SummerDessertWeek 2021

a Rafflecopter giveaway

Giveaway open to U.S. residents 18 years or older. All entries will be verified. No P.O. boxes please. Prizes will be sent directly from sponsors to winners; bloggers are not responsible for prizes. This giveaway runs from July 26 until July 31 at 11:59 P.M. EST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek, but all opinions are mine We would like to thank our amazing sponsors: Dixie Crystals and Circulon, who provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Thanks for visiting…are you hungry for more? Follow Shockingly Delicious on…


…for all the latest recipes, ideas and updates!

This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer. Thank you for using my affiliate link to shop, so I can continue to bring you shockingly delicious recipes!

Previous post:

Next post: