Lemon Cream Filling

READY IN: 25mins
Top Review by 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.

Ingredients Nutrition


  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.

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