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Lemon Filling

Lemon Filling

Carol

Carol

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 15.7g
  • 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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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cake Lady
31

Cake Lady

9/17/2003

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

Jesscam
24

Jesscam

8/28/2003

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

KATHYDUKES
18

KATHYDUKES

6/17/2005

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 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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