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Lemon Cake Filling

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.


Difficulty: Easy


  • 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


About 1 cup of filling.


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.