Citrus Custard Filling

Let's Cook

1. Step 1.

   Whisk together in a medium saucepan: ¾ cup sugar; 2 tablespoons cornstarch; ⅛ teaspoon salt

2. Step 2.

   Whisk in until smooth: 3 large egg yolks

3. Step 3.

   Whisk in: ½ cup strained orange juice; Finely grated zest of 1 lemon; ¼ cup strained lemon juice

4. Step 4.

   Cook over medium-low to medium heat, stirring constantly with a silicone spatula and scraping the bottom and corners of the pan to prevent scorching. When the mixture comes to a simmer and thickens, continue to cook, stirring briskly, for about 30 seconds. Transfer the filling to a medium bowl, straining it through a medium-mesh sieve, if desired. Place a piece of plastic wrap directly on the surface of the filling and refrigerate until chilled. Stir gently before using, but do not beat. This keeps, refrigerated, for up to 2 days.