Lemon Filling

Lemon Filling

42 Reviews 1 Pic
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. 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.

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Reviews (42)

Rate This Recipe
Cake Lady
31

Cake Lady

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 little too much orange flavor to call it lemon. Forget the cake...I could just eat the filling with a spoon!!!

Jesscam
24

Jesscam

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 goes by with out someone asking when I'll be bringing in another cake !!

KATHYDUKES
18

KATHYDUKES

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 thicken 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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 78 cal
  • 4%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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