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.

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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

0 from 0 votes
How To: Make Lemon Cake Filling
Prep Time
4 hrs 19 mins
Cook Time
4 hrs 19 mins
 
Delicious lemon cake filling, good enough to just eat with a spoon!
Author: Karlynn Johnston
Ingredients
  • 2 tbsp grated lemon zest2/3 cup of freshly squeezed lemon juice1 1/2 tbsp cornstarch1/2 cup of butter3/4 cup of white sugar5 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.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.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

4 Comments

  1. Crystal Carlson Reply

    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.

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

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