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.
Source:
Wedding Cakes - A Romantic Portfolio
Ingredients:
-
3/4 cup Sugar
-
2 tablespoons Cornstarch
-
1/8 teaspoon salt
-
3/4 cup cold water
-
2 egg yolks slightly beaten
-
1 teaspoon lemon peel grated
-
medium lemon Juice of lemon
-
1 tablespoon butter or margarine
Makes: Filling serves 1 cup.
instructions
Combine sugar, cornstarch and salt in a small saucepan.
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.