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Lemon Jelly Filling Recipe
|Sugar||1 Cup (16 tbs)|
|Flour||2 1⁄2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Lemon rind||5 Teaspoon, lightly packed (grated, from 2 lemons, lightly packed)|
|Lemon||2 (5 teaspoons, lightly packed, rind grated)|
Serving size: Complete recipe
Calories 1068 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 222.2 mg74.1%
Sodium 198.2 mg8.3%
Total Carbohydrates 251 g83.5%
Dietary Fiber 9.4 g37.4%
Sugars 202.8 g
Protein 12 g24.4%
Vitamin A 8.6% Vitamin C 249.4%
Calcium 14.4% Iron 20.6%
*Based on a 2000 Calorie diet
Combine sugar, flour, and salt thoroughly, then stir in lemon juice and egg, and add to butter in saucepan.
Cook over medium heat until mixture comes to a boil, and is smooth and thickened.
Stir constantly to keep from sticking.
Remove from heat and add lemon rind.
Cool thoroughly before spreading on cooled cake.
Makes enough to fill between two 8-inch layers.