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!
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.
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.
That was totally my inside voice
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How To: Make Lemon Cake Filling
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 2 tablespoons grated lemon zest
- 2/3 cup of freshly squeezed lemon juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup of butter
- 3/4 cup of white sugar
- 5 egg yolks
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.
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.
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.Whisk the yolks into the pot of hot liquid until incorporated thoroughly.
Return to the stove, cooking for another minute or two, whisking the entire time.
Cool for an hour or so until it's set and thick, ready to be used between cake layers.
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.
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.