** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a really great recipe/filling and I will surely make it again but next time, I will only use the yolk of the egg without the white of the egg as the white wanted to curdle a bit, and also by adding an extra yolk, I think this lemon icing will thicken up more, which is what it really needs. My family and I could eat this lemon icing alone without any bread or cake because it is so fantastic and it tastes really great, very different from the usual icings that most bakers or moms like me are using!
1. Makes 1 cup of filling (enough to fill a 9-inch layer cake).
2. Can be doubled. Combine sugar, cornstarch and salt in top of double boiler.
3. Gradually stir in water, lemon juice, butter and lemon peel.
4. Heat water to a simmer; cook, stirring constantly, for 5 minutes.
5. Cover and cook gently for 10 minutes without stirring.
6. Remove from heat and whisk in egg yolks. Return to heat and cook, stirring constantly, 2 minutes.
Comments on Lemon Filling (Spread Between Cake Layers) Recipe:
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Dietary Notes:
This recipe is very low-sodium with 100.25mg per serving, low-fat with 2.38g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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