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.
Ingredients:
- 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
Makes:
About 1 cup of filling.
Instructions:
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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