Lemon Cream Filling

Submitted by Theresa Thunderbird

• Ready In: 25mins
• Ingredients: 7
• Yields: 1 cake

ingredients

• 1 egg yolk, beaten
• 1⁄2 cup sugar
• 2 tablespoons cornstarch
• 1⁄4 cup lemon juice
• 1⁄8 teaspoon grated lemon, rind of
• 1⁄2 teaspoon butter
• 1⁄2 cup water

directions

1. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
2. Add butter.
3. Cool.

Reviews

[Mamabear]

I used this filling for a white cake with lemon rind and it matched well. The only suggestion I would make is to use the filling while it is still a little warm. I waited until it was completely cool and it had set. It was then a bit hard to spread but once the top layer was on and had sat it was fine. It had a nice lemon flavour and is definitley a receipe I will use again.

 

[KD Cook]

This was an excellent cake filling. It was easy to make & tasted great. I did not use lemon rind and used an extra teaspoon of fresh lemon juice. This was enough for one cake layer.