Total Time
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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

LaRena Crowley January 27, 2004

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.

cma1973 September 28, 2007

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