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How To Make Lemon Cake Filling

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How to make a decadent, delicious lemon cake filling that is good enough to just eat with a spoon! This is a super easy lemon filling recipe!

Lemon Cake Filling
Lemon Cake Filling

How to Make a Lemon Filling

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

Learn to cook like the Kitchen Magpie

How To: Make Lemon Cake Filling

How to make a decadent, delicious lemon cake filling that is good enough to just eat with a spoon! This is a super easy lemon filling recipe.
5 from 2 votes
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Dessert
Cuisine
American
Servings
1
Calories
1771
Author
Karlynn Johnston

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. In a medium sized pot, 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 and heat on a medium burner, stirring every few minutes to ensure nothing burns and it is mixed well.
  3. Bring to a boil, stirring constantly and let boil for a minute.
  4. Remove from the heat.
  5. Take the egg yolks and whisk them until they are light yellow.
  6. 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.Whisk the yolks into the pot of hot liquid until incorporated thoroughly.
  7. Return to the stove, cooking for another minute or two, whisking the entire time.
  8. Cool for an hour or so until it's set and thick, ready to be used between cake layers.

Recipe Notes

This is also good on toast, just like a lemon curd is!

This recipe yields around 1 1/2 cups of filling ,enough for a layer cake.

Nutrition Information

Calories: 1771kcal, Carbohydrates: 177g, Protein: 16g, Fat: 116g, Saturated Fat: 66g, Cholesterol: 1220mg, Sodium: 858mg, Potassium: 265mg, Fiber: 1g, Sugar: 154g, Vitamin A: 4135IU, Vitamin C: 78.5mg, Calcium: 159mg, Iron: 2.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Dessert Lemon

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Altie Lepkivker says

    I love this recipe! Been using it for 5 years and love it every time.
    Can I use oil instead of butter or it won’t thicken enough?5 stars

  2. Around the World in 80 Cupcakes says

    Soooo good \U0001f60b\U0001f483

  3. Crystal Carlson says

    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.

  4. Amzy says

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

    5 stars

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