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Prep 75 hrs
Cook 0 mins
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.
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using 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.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk 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.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
I used this recipe with the White Almond Sour Cream Cake I found on this site as well, topped it with whipped cream and everyone raved! It tasted like a creamsickle!! Heaven!
I added a couple of tablespoons of Grand Marnier and used this as a filling between chocolate cake layers and it was delicious! But it is excellent as is and easy to make. But I couldn't find in the recipe when to put the orange zest in. I added it in step 2.