Lemon Cream

Lemon Cream

26
Tammy 0

"This frosting can be used on any yellow or white layer cake. It's very good even on a box mix."

Ingredients {{adjustedServings}} servings 188 cals

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Nutrition

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  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  2. Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  3. Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
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Reviews 26

  1. 27 Ratings

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naples34102
9/3/2009

The description of this is very misleading in that it is a lemon filling, or lemon curd, not a frosting. Having said that, this has a more mellow lemon flavor than other, similar recipes, but is also much richer, which I liked since I used it as as the filling for the three layer Rainbow Citrus Cake, also from this site. In hindsight I'd add two or three teaspoons of lemon zest for more tartness and flavor, but it really was fine as is.

CAKELADY1
1/1/2009

Very good!! I replaced 1/4C of the water with an additional 1/4C lemon juice and added an additional 1TBS of cornstarch so it would make a nice, thick filling for my white cake. I frosted it with homemade whipped cream--delicious combo!! Thank you for this recipe!

ULCHKA
8/19/2003

This recipe was so awesome!! I dreamed about it! I used it with a butter yellow cake mix and used fresh whipped whipping cream as an icing. Every one was crazy about it!! I love you Tammy!!