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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 4.5 out of 5 by 17.
Rated 5 out of 5 by from Excellent I have been looking for a good lemon filling or lemon curd/butter to put into a giant cake l am making to feed 600 people at an event. I have been experimenting with heaps of different recipes UNTILL I came across this one last night. Read through all the reviews and thanks to the person who actually put in that she uses 3Tbls of bought lemon juice. I made up a double quantity mix and I was more than delighted with the result. I used my Thermomix to make it and am thrilled to bits that my filling search is over!
Date published: 2018-03-25
Rated 5 out of 5 by from Almost foolproof! I have made this numerous times as directed. In an effort to cut calories and use when I had no lemons, I tried 1/3 cup sugar and 1/3 cup Splenda and 3 tablespoons of bottled lemon juice. Still tastes great! After stirring in the butter/margarine, I always stain the hot filling to remove bits of egg white, cornstarch, and zest if added.
Date published: 2017-03-02
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
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