lemon-orange-filling

Lemon Orange Filling

3 Reviews Add a Pic
Carol
Recipe by  Carol

“This is a creamy citrus filling. If you want a stronger flavor, use 1 tablespoon lemon juice, 3 tablespoons orange juice, and 1 teaspoon grated orange rind.”

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. Combine sugar and flour in a saucepan. Add water gradually, stirring constantly. Slightly beat the egg and yolk, and add with butter, lemon juice, and orange juice to the saucepan. Mix well. Cook and stir over medium heat until mixture comes to a boil and is thickened - about 7 minutes. Cool before spreading on cake.

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Reviews (3)

Rate This Recipe
JAMIMESS
9

JAMIMESS

I actually really liked this - I thought of it as a lemon curd. I actually mixed up a couple of techniques. 1) used all lemon juice, no orange juice. 2) Stirred in the butter after taking it off the heat. 3) Added 1 1/2 tsp lemon zest along with the butter. 4) Strained it through a sieve into a bowl. I'm planning to use it as a filling between layers of a lemon cake.

LAURAAAA
6

LAURAAAA

Turned out really badly. Actually spoilt my cheesecake. People said the sauce tasted funny. I might have gotten the measurements wrong because the butter I used didn't come marked in teaspoons so I used measuring spoons to measure the butter.

NANUQ2003
4

NANUQ2003

I agree with the previous rater, I don't like this. I know what the weird taste is though that she talked about, it's the eggs. It might be ok between a couple of layers of cake but not for a topping

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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