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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!

lemoncurd How To Make 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

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lemoncurd_512x384 How To Make Lemon Cake Filling

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

lemoncurd2_512x384 How To Make Lemon Cake Filling

  • 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.

lemoncurd3_512x384 How To Make Lemon Cake Filling

  • 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

5 from 2 votes
lemoncurd-220x220-c How To Make Lemon Cake Filling
How To: Make Lemon Cake Filling
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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.
Course: Dessert
Cuisine: American
Keyword: lemon filling
Servings: 1
Calories: 1771 kcal
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 Facts
How To: Make Lemon Cake Filling
Amount Per Serving
Calories 1771 Calories from Fat 1044
% Daily Value*
Total Fat 116g 178%
Saturated Fat 66g 330%
Cholesterol 1220mg 407%
Sodium 858mg 36%
Potassium 265mg 8%
Total Carbohydrates 177g 59%
Dietary Fiber 1g 4%
Sugars 154g
Protein 16g 32%
Vitamin A 82.7%
Vitamin C 95.1%
Calcium 15.9%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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!

5 Comments

  1. Altie Lepkivker Reply

    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?

  2. 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.

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

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