How To: Make Lemon Cake Filling
User Reviews
5
How To: Make Lemon Cake Filling
Description
The recipe for Lemon Cake Filling starts by whisking cornstarch into cold lemon juice and adding lemon zest to prevent lumps. Butter and sugar are then heated together with the lemon mixture until boiling, providing sweetness and richness. Egg yolks are tempered by slowly whisking in some hot liquid before returning the mixture to the stove, where it thickens to a custard consistency on gentle heat. Once cooled and set, the filling becomes thick enough to use as a layer inside cakes or pastries.
The filling’s texture is creamy and smooth with a bright, tart lemon flavor balanced by the sugar and butter. Cooking carefully to boil while stirring prevents curdling and gives a velvety finish. The use of fresh lemon juice and zest provides a natural vibrant taste without artificial ingredients.
Besides filling cakes, this lemon custard can be used as a tangy spread for toast similar to lemon curd. The recipe yields about 1 ½ cups, a manageable amount for most cake projects.
Ingredients
- 2 tablespoons lemon zest, grated
- 2/3 cup lemon freshly squeezed juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup butter
- 3/4 cup white sugar of
- 5 egg yolk
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 filling also works well as a lemon spread on toast or pastries, similar to lemon curd.
- The recipe yields about 1 ½ cups, suitable for layering in a standard cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1771 kcal
% Daily Value*
| Calories | 1771kcal | 89% |
| Carbohydrates | 177g | 59% |
| Protein | 16g | 32% |
| Fat | 116g | 178% |
| Saturated Fat | 66g | 330% |
| Cholesterol | 1220mg | 407% |
| Sodium | 858mg | 36% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 154g | 308% |
| Vitamin A | 4135IU | 83% |
| Vitamin C | 78.5mg | 87% |
| Calcium | 159mg | 16% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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