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
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Desserts Eggs Dairy Fruit American Easy Dinner Party Kid Friendly Low Fat Cakes Dietary Low Sodium Cake Fillings And Frostings Inexpensive Low In Something Citrus Lemon Taste Mood Sweet Presentation Served Hot
