How To: Make Lemon Cake Filling

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What would a lemon cake be without an amazing lemon filling? The secret is to use fresh lemons for an amazing taste that won’t soon be forgotten.

And if you are like me, you could eat this like pudding. Lemon, how I love thee.

Alas, I had to use this sandwiched between two layers of luscious lemon cake, which was far more ladylike than eating a bowl of it plain.

Ingredients Needed:

2 tbsp grated lemon zest
2/3 cup of freshly squeezed lemon juice
1 1/2 tbsp cornstarch
1/2 cup of butter
3/4 cup of white sugar
5 egg yolks

Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.

 

Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.

Take the egg yolks and whisk them until they are light yellow.

You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.

Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming.

Cool for an hour or so until it’s set and thick, ready to be used between cake layers.

Or just eat it like pudding.

Oh.

That was totally my inside voice talking typing.

Happy creating!

The Kitchen Magpie

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How To: Make Lemon Cake Filling
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Recipe type: Dessert
 

Delicious lemon cake filling, good enough to just eat with a spoon!
Ingredients
  • 2 tbsp grated lemon zest
  • ⅔ cup of freshly squeezed lemon juice
  • 1½ tbsp cornstarch
  • ½ cup of butter
  • ¾ cup of white sugar
  • 5 egg yolks

Instructions
  1. Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.
  2. Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.
  3. Take the egg yolks and whisk them until they are light yellow.
  4. You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.
  5. Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming.
  6. Cool for an hour or so until it’s set and thick, ready to be used between cake layers.

 

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Trackbacks

  1. Ruffled Lemon Cake — The Kitchen Magpie says:
    November 2, 2011 at 12:50 pm

    [...] While the cakes are cooling ,whip up some Lemon Cake Filling. [...]

  2. Lemon Meringue Pie - The Kitchen Magpie says:
    October 19, 2012 at 7:00 pm

    [...] to a lemon meringue pie recipe that uses real lemon juice and rind. I took  my own recipe for Lemon Cake Filling and adjusted it accordingly for a pie. I knew I had to use my own because I go heavy on the lemon [...]