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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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Ingredients

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granulated sugar

3/4 cup granulated sugar

cornstarch

2 tablespoons cornstarch

salt

1/8 teaspoon salt

cold water

3/4 cup cold water

egg yolks,

2 egg yolks, (slightly beaten)

grated lemon peel

1 teaspoon grated lemon peel

Juice of medium lemon

Juice of medium lemon

butter or margarine

1 tablespoon butter or margarine

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Lemon Cake Filling is rated 4.466666666666667 out of 5 by 15.
Rated 4 out of 5 by from This turned out pretty good! I didn't have any lemons on hand so instead i used about 3 key limes and it turned out FANTASTIC! The limes added that extra kick of flavor to the filling and made it absolutely amazing! The only concern i had was that at the end when you have to give it a minute to boil, it was very thin so i left it on for about 3-4 minutes and it got even more thicker after it's been in the fridge. Also since i didn't want to squeeze a medium lemon and i had tiny limes i just used 1/3 cup of lemon juice concentrate mixed with 3 squeezed key limes. ENJOY :D
Date published: 2013-08-17
Rated 5 out of 5 by from this is by far the best lemon filling that i have come across. simple to make, delicious to eat, and i never have enough of it!! Be careful the flame should be on low-medium in order not to burn it.
Date published: 2010-11-30
Rated 5 out of 5 by from This recipe is almost exactly like the one I've used for years. The only difference is that mine called for 3Tbl of lemon juice instead of the vague 'juice of medium lemon' as given here. And the lemon peel was added last along with the butter, instead of being cooked while thickening. I've always liked the taste of this filling and it is thick enough to handle being inside of a cake.
Date published: 2012-05-17
Rated 5 out of 5 by from This filling was easy and fast to make and doesn't need to be put in the fridge so it's great, especially in the summer or for traveling. Got great reviews at the party, many people loved. A few friends, who don't generally like lemon flavoring even enjoyed it .
Date published: 2010-12-06
Rated 5 out of 5 by from I really love this filling, as I'm one of those "I'd rather make it, than buy it already made," type person, so I try to do as much as I can homemade. For my process, however, the filling needed to come to a small rolling boil before stirring to allow for proper thickening. I did not have fresh lemon on hand, so I use concentrated lemon juice and about a 1/2 tsp. lemon extract at the end with the butter and it tastes great! Believe me, it's not just good for cakes and cupcakes!!
Date published: 2013-11-16
Rated 5 out of 5 by from I used this recipe for a sample wedding cake and the couple loved it! The recipe was easy and it took no time to make Unfortunately, I wasn't able to use the recipe for the actual wedding cake because of the cost of fresh product and the couple was on a very limited budget, but I would definitely keep this recipe.
Date published: 2010-12-04
Rated 5 out of 5 by from Very easy to make and absolutely delicious!! This filling tastes just like the lemon curd my grandmother used to make when I was a little girl. Can't wait to eat a piece of the cake in which it has been spread!!
Date published: 2011-03-23
Rated 3 out of 5 by from This recipe was easy to make. Tasted good. I had a little difficulty getting enough grated lemon peel. I need to pick up a zester.
Date published: 2011-05-12
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