Lemon Filling

42 Reviews

“Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.” - by Carol

Ingredients

3/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
1/2 cup orange juice
2 tablespoons fresh lemon juice
1 egg
1 cup whipped cream

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Metric US

Original recipe yields 2 cups

Directions

In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Nutrition

Amount Per Serving (12 total)

Calories
78 cal
4%

Fat
1.6 g
2%

Carbs
15.7 g
5%

Based on a 2,000 calorie diet

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Reviews (42)

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Cake Lady

Sep. 17, 2003

"This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it has a li..." See morettle too much orange flavor to call it lemon. Forget the cake...I could just eat the filling with a spoon!!!"

Jesscam

Aug. 28, 2003

"this is a great lemon filling! I filled a white sheet cake with this filling and topped with a whipped cream frosting and fresh fruit slices. I brought it in to work an got rave reviews!! not a day go..." See morees by with out someone asking when I'll be bringing in another cake !!"

KATHYDUKES

Jun. 17, 2005

"Great recipe and will make again but with one exception. I will use only the yolk of the egg without the white as the white wanted to curdle a bit. Adding an extra yolk, I think this icing will thicke..." See moren up more, which it needs. Could eat the icing alone for it is fantastic!!! Can't wait for all to enjoy on Father's Day!"

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