Nannys Lemon Cake Filling Recipes
LEMON CAKE FILLING
A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 20m
Yield 3 9 inch layers
Number Of Ingredients 7
Steps:
- Mix sugar and cornstarch together thoroughly.
- Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
- Cook in a double boiler about 15 minutes, stirring constantly.
- Add butter, beat well and cool before using.
LEMON CAKE FILLING
Make and share this Lemon Cake Filling recipe from Food.com.
Provided by Kay D.
Categories Dessert
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix the sugar, cornstarch and salt together in a small saucepan.
- Add water and whisk until blended.
- Whisk in egg yolks, lemon zest and juice.
- Cook over medium heat, whisking constantly until thick and bubbling.
- Boil for 1 minute; then remove from the heat.
- After removing from the heat, gently stir in the butter.
- Cool to room temperature without further stirring.
- Fills one 8- inch layer.
Nutrition Facts : Calories 854.5, Fat 19.6, SaturatedFat 10.2, Cholesterol 408.1, Sodium 392.8, Carbohydrate 170.1, Fiber 0.5, Sugar 151.3, Protein 5.2
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