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Lemon Cream Filling Recipe
|Cornstarch||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Egg yolks||2 , slightly beaten|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
Serving size: Complete recipe
Calories 1068 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.6%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 380.9 mg
Sodium 287.3 mg12%
Total Carbohydrates 242 g80.7%
Dietary Fiber 1.6 g6.6%
Sugars 201.9 g
Protein 5 g10.6%
Vitamin A 11.5% Vitamin C 68.3%
Calcium 6.9% Iron 6.2%
*Based on a 2000 Calorie diet
Add cold water gradually and stir to blend.
Cook over medium heat until mixture boils and thickens, stirring constantly to keep from sticking.
Pour hot mixture over egg yolks and stir well.
Return to pan and continue to cook for 2 more minutes stirring constantly.
Remove from heat, add remaining ingredients and stir until well blended.
Cool thoroughly before spreading on cooled cake.
Makes enough to spread between two 8-inch layers and on top, or between 3 layers.