Lemon Filling for Cakes
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ½ | cup |
water
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | teaspoon |
lemon zest
finely shredded |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 5 | ml |
lemon zest
finely shredded |
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
butter
|
|
Directions
In a small saucepan combine sugar and cornstarch.
Stir in water. Stir in egg yolks, lemon peel and lemon juice.
Cook and stir over medium heat until bubbly. Cook for two minutes more.
Stir in butter until melted.
Cover surface with clear plastic wrap; cool.
Makes enough to spread between two 8 or 9 inch cake layers(about 1 cup).
Microwave directions: In a 1-quart casserole combine sugar and cornstarch.
Stir in water.
Stir in egg yolks, lemon peel and lemon juice.
Micro cook, uncovered, on 100% power(high) for 3 to 4 minutes or until thickened and bubbly, stirring every minute.
Cook 30 seconds more. Stir in butter until melted.
Cover; cool.
