Traditional Lemon Filling Recipe
This lemon filling is perfect for cakes and cake rolls. Made with egg, lemon rind and butter with added flour, this lemon filling is a cooked dessert filling. I use it both as a filling and topping. Delicious and creamy, it can be used on rolls too.
Ingredients
| Flour | 2 Tablespoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Egg white | 1 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Juice and grated rind of 1 lemon | ||
| Butter | 2 Teaspoon | |
Directions
MAKING
1.Prepare a smooth paste of the flour and two tablespoons of the cold water.
2.In a pot, cook the rest of the water, the sugar, grated lemon-rind and butter.
3.When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly.
4.Cook until clear and smooth, for 15 minutes.
5.Add lemon juice and beaten egg yolk and cook for 2 minutes.
6.Cool the lemon filling
SERVING
7.Spread on cake before serving
1.Prepare a smooth paste of the flour and two tablespoons of the cold water.
2.In a pot, cook the rest of the water, the sugar, grated lemon-rind and butter.
3.When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly.
4.Cook until clear and smooth, for 15 minutes.
5.Add lemon juice and beaten egg yolk and cook for 2 minutes.
6.Cool the lemon filling
SERVING
7.Spread on cake before serving
Chef
