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How to make a decadent, delicious lemon cake filling that is good enough to just eat with a spoon! This is a super easy lemon filling recipe!
How to Make a Lemon Filling
If you are like me, you could eat this like pudding. Lemon, how I love thee. Alas, I had to use this sandwiched between two layers of luscious lemon cake, which was far more ladylike than eating a bowl of it plain.
Ingredients Needed:
2 tbsp grated lemon zest
2/3 cup of freshly squeezed lemon juice
1 1/2 tbsp cornstarch
1/2 cup of butter
3/4 cup of white sugar
5 egg yolks
- Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.
- Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.
- Take the egg yolks and whisk them until they are light yellow.
- You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into the pot of hot liquid safely, without lumps forming.
- Cool for an hour or so until it’s set and thick, ready to be used between cake layers.
Or just eat it like pudding.
Oh.
That was totally my inside voice talking typing.
Happy creating!
The Kitchen Magpie
How To: Make Lemon Cake Filling
How to make a decadent, delicious lemon cake filling that is good enough to just eat with a spoon! This is a super easy lemon filling recipe.
Servings: 1
Calories: 1771kcal
Ingredients
- 2 tablespoons grated lemon zest
- 2/3 cup of freshly squeezed lemon juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup of butter
- 3/4 cup of white sugar
- 5 egg yolks
Instructions
- In a medium sized pot, whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.
- Put the butter and sugar in and heat on a medium burner, stirring every few minutes to ensure nothing burns and it is mixed well.
- Bring to a boil, stirring constantly and let boil for a minute.
- Remove from the heat.
- Take the egg yolks and whisk them until they are light yellow.
- You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Whisk the yolks into the pot of hot liquid until incorporated thoroughly.
- Return to the stove, cooking for another minute or two, whisking the entire time.
- Cool for an hour or so until it’s set and thick, ready to be used between cake layers.
Notes
This is also good on toast, just like a lemon curd is!
This recipe yields around 1 1/2 cups of filling ,enough for a layer cake.
Nutrition
Calories: 1771kcal | Carbohydrates: 177g | Protein: 16g | Fat: 116g | Saturated Fat: 66g | Cholesterol: 1220mg | Sodium: 858mg | Potassium: 265mg | Fiber: 1g | Sugar: 154g | Vitamin A: 4135IU | Vitamin C: 78.5mg | Calcium: 159mg | Iron: 2.5mg
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!
Lisa Riley says
Thanks for sharing this recipe. It is extremely easy, very good directions. My attempt turned out beautifully and was super delicious. Will be saving this one for future use.
Jen Todd says
Can I use this with lime instead of lemon?
Mr. Kitchen Magpie says
Yes for sure
Cyndie Anderson says
Is the white sugar granulated or powdered?
Christina says
Hi! This is my question as well….did you ever get a response???
Also wondering about the answer to the person who asked if you can make it and refrigerate for a few days, then use! But the sugar one is more important….they are both white! 🤷🏻♀️😂 thanks!
Mr. Kitchen Magpie says
Granulated and yes you can refrigerate if needed. We will always say powdered if it’s powdered but sometimes forget to specify granulated. Thanks for asking though!
Mr. Kitchen Magpie says
Granulated.
James says
I used it in a cheesecake and topped the cheesecake with it. I made 2 batches. The egg yoke binder makes it very durable. I took a small amount and reheated, then refrigerated it and it held up well.
I needed a second batch because we ate at least 1/2 a batch while making the cheesecake! Lol
Debbie says
Can this be refrigerated and used 2-3 days later?
Altie Lepkivker says
I love this recipe! Been using it for 5 years and love it every time.
Can I use oil instead of butter or it won’t thicken enough?
Around the World in 80 Cupcakes says
Soooo good \U0001f60b\U0001f483
Crystal Carlson says
Oh, I remember my mom doing this with a layer cake and then icing with 7 Minute Frosting. Sweet and delicious. Too much work for me, lol.
Elizabeth Barker says
Mmmm. Your mom was a gooooood cook!
Amzy says
i just used this and it is cooling! thank you for your wonderful recipe