Lemon Orange Filling3 Reviews
“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.” - by Carol
Original recipe yields 1 cup
- 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.
Amount Per Serving (8 total)
- 143 cal
- 5.5 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 h..." See moreeat. 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. "
"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 us..." See moreed measuring spoons to measure the butter."
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