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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.

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Mamabear July 21, 2003

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.

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KD Cook May 14, 2003
Lemon Cream Filling