Lemon Cake Filling Recipe

For a change of pace, try our tangy Lemon Cake Filling. Perfect paired with our Lemon Cake, it can also be used to add a bit of pizzazz to other more subtle cake flavors.
Makes: About 1 cup of filling.
Skill Level: None

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Step 1

In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.

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3/4 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon salt

3/4 cup cold water

2 egg yolks, (slightly beaten)

1 teaspoon grated lemon peel

Juice of medium lemon

1 tablespoon butter or margarine

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