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Lemon Filling

andreaa's picture
  Egg yolks 4
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Lemon peel 2 Teaspoon, grated
  Heavy cream 1 Tablespoon

In top of double boiler, with rotary beater, beat egg yolks with sugar until smooth.
Stir in lemon juice and peel; cook over boiling water, stirring, 5 to 8 minutes, or until mixture thickens.
Remove from heat.
Stir in cream; cool.
Makes 1 cup, or filling for an 8-inch two-layer cake.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 649 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 9.2 g45.9%

Trans Fat 0 g

Cholesterol 760.9 mg253.6%

Sodium 35.7 mg1.5%

Total Carbohydrates 109 g36.5%

Dietary Fiber 1.3 g5.2%

Sugars 102.1 g

Protein 10 g20.4%

Vitamin A 22.1% Vitamin C 68.4%

Calcium 10.6% Iron 9.7%

*Based on a 2000 Calorie diet

Lemon Filling Recipe