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Lemon Cream Filling

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Ingredients
  Cornstarch 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Cold water 1 1⁄4 Cup (20 tbs)
  Egg yolks 2 , slightly beaten
  Salt 1 Pinch
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 2 Teaspoon
  Butter 1 Teaspoon
Directions

Combine cornstarch and sugar thoroughly.
Add cold water gradually and stir to blend.
Cook over medium heat until mixture boils and thickens, stirring constantly to keep from sticking.
Pour hot mixture over egg yolks and stir well.
Return to pan and continue to cook for 2 more minutes stirring constantly.
Remove from heat, add remaining ingredients and stir until well blended.
Cool thoroughly before spreading on cooled cake.
Makes enough to spread between two 8-inch layers and on top, or between 3 layers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Ingredient: 
Lemon

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1068 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 380.9 mg127%

Sodium 287.3 mg12%

Total Carbohydrates 242 g80.7%

Dietary Fiber 1.6 g6.6%

Sugars 201.9 g

Protein 5 g10.6%

Vitamin A 11.5% Vitamin C 68.3%

Calcium 6.9% Iron 6.2%

*Based on a 2000 Calorie diet

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Lemon Cream Filling Recipe