This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
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- 1In a Pyrex or heatproof bowl whisk the eggs very well.
- 2Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- 3Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- 4Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- 5Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- 6Remove pan from heat and add in butter, mixing until melted.
- 7Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
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Nutritional Facts for Orange Citrus Cake Filling
Serving Size: 1 (692 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 307.4
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 6.2 g
- Cholesterol 128.6 mg
- Sodium 137.2 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 0.3 g
- Sugars 40.6 g
- Protein 3.5 g