Creamy Lemon Filling

Submitted by Luby Luby Luby

"This is the recipe I use if someone requests lemon filling in a wedding cake. It has a excellent consistency for a cake filling and a wonderful lemon flavor."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 2 Cups

ingredients

• 3⁄4 cup sugar
• 1⁄4 cup cornstarch
• 1 cup water
• 2 large egg yolks, lightly beaten
• 3 tablespoons butter
• 1 tablespoon grated lemon, zest of
• 6 tablespoons fresh lemon juice

directions

1. Mix together the sugar and cornstarch in a 2 quart heavy saucepan.
2. Slowly whisk in the water.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Continue boiling for 1 minute, stirring constantly.
5. Remove from heat and spoon 1/2 cup of the cornstarch mixture into the egg yolks, stirring quickly.
6. Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed.
7. Return saucepan to stove and cook over medium heat until thickened about 3 minutes.
8. Remove from heat and add butter, lemon juice and zest stirring well.
9. Cool before using.

Reviews

[LaRena Crowley]

Luby, This was the perfect filling! It takes time and effort but worth every minute!It took about 1 1/2 lemons.This is a winner! LaRena

 

[cma1973]

I don't know what I did wrong, but mine would not set up. I had lemon filling all over my cake. It thickened in cooking, but did not set up anymore after it was cooled. I even made two batches, neither one was a success.