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    You are in: Home / Recipes / Lemon Cream Filling Recipe
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    Lemon Cream Filling

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 21, 2003

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Cream Filling

    Serving Size: 1 (312 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 527.5
     
    Calories from Fat 55
    10%
    Total Fat 6.1 g
    9%
    Saturated Fat 2.6 g
    13%
    Cholesterol 171.0 mg
    57%
    Sodium 30.6 mg
    1%
    Total Carbohydrate 119.3 g
    39%
    Dietary Fiber 0.3 g
    1%
    Sugars 101.4 g
    405%
    Protein 2.7 g
    5%

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