Ingredients for Lemon Cake Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Egg
- 1 cup water
- 1/2 cup fresh lemon juice
- Lemon Rind
- 1/2 cup (1 stick) unsalted butter
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How to Make Lemon Cake Filling
- Whisk together 1 cup granulated sugar and 1/4 cup cornstarch in a medium saucepan until thoroughly combined.
- In a separate bowl, whisk together 2 large eggs, 1 cup water, 1/2 cup fresh lemon juice, and the zest of 1 lemon until light and frothy.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps.
- Cook over medium heat in a double boiler (or a heatproof bowl set over a saucepan of simmering water) for approximately 15-20 minutes, stirring continuously until the mixture thickens and comes to a gentle boil. Ensure the bottom of the pan doesn't scorch.
- Remove from heat and stir in 1/2 cup (1 stick) unsalted butter until completely melted and incorporated. Beat well for a smooth consistency.
- Pour the filling into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and allow to cool completely before using.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
270g
Fat
14g
Carbs
26g