How-To/ Icings, Frostings & Sauces/ Recipes

How To: Make Lemon Cake Filling

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.

OUR LATEST VIDEOS

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

Print

How To: Make Lemon Cake Filling


  • Author: Karlynn Johnston

Description

Delicious lemon cake filling, good enough to just eat with a spoon!

Ingredients

  • 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

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.

 

Newsletter

You Might Also Like

4 Comments

  • Reply
    Around the World in 80 Cupcakes
    February 2, 2017 at 3:33 pm

    Soooo good \U0001f60b\U0001f483

  • Reply
    Crystal Carlson
    February 2, 2017 at 12:47 am

    Oh, I remember my mom doing this with a layer cake and then icing with 7 Minute Frosting. Sweet and delicious. Too much work for me, lol.

    • Reply
      Elizabeth Barker
      February 2, 2017 at 3:52 pm

      Mmmm. Your mom was a gooooood cook!

  • Reply
    Amzy
    September 20, 2013 at 11:59 pm

    i just used this and it is cooling! thank you for your wonderful recipe

  • Leave a Reply

    1K Shares
    Share29
    Pin1K
    Tweet
    Yum
    Stumble