5 from 2 votes
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
Servings: 1
Calories: 1771 kcal
  • 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
  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*
Fat 116g178%
Saturated Fat 66g330%
Cholesterol 1220mg407%
Sodium 858mg36%
Potassium 265mg8%
Carbohydrates 177g59%
Fiber 1g4%
Sugar 154g171%
Protein 16g32%
Vitamin A 4135IU83%
Vitamin C 78.5mg95%
Calcium 159mg16%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.