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lemon filling (spread between cake layers)

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, C, D
MineralsZinc, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Sugar

  2. 1 1/4 tablespoon Cornstarch

  3. teaspoon Salt

  4. cup Water

  5. 1 tablespoon Lemon juice

  6. 1 1/2 teaspoon Butter

  7. teaspoon Lemon peel, grated

  8. 2 Egg yolk, slightly beaten

Instructions Jump to Ingredients ↑

  1. Makes 1 cup of filling (enough to fill a 9-inch layer cake). Can be doubled.

  2. Combine sugar, cornstarch and salt in top of double boiler. Gradually stir in water, lemon juice, butter and lemon peel. Heat water to a simmer; cook, stirring contstantly, for 5 minutes. Cover and cook gently for 10 minutes without stirring.

  3. Remove from heat and whisk in egg yolks. Return to heat and cook, stirring constantly, 2 minutes. Remove from heat and stir gently until cool.

  4. Adapted from Joy of Cooking by Irma Rombauer and Marion Rombauer Becker.

  5. Typed into MC by Brenda Adams. Found in 5/12/97 Oregonian FoodDay; (wedding cake 'how-to' article from Knight-Ridder News Service). mc post 5/12/97 Recipe by: Joy of cooking Posted to MC-Recipe Digest V1 #612 by Badams on May 14, 1997

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