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.


Preparation Time5 MinCooking Time17 Min
Ready In22 MinDifficulty LevelEasy
Health IndexJust EnjoyServings2
MethodMain Ingredient


 Flour2 Tablespoon
 Cold water3⁄4 Cup (12 tbs)
 Egg white1
 Sugar1⁄2 Cup (8 tbs)
 Lemon rind1 Teaspoon, grated
 Butter2 Teaspoon

Nutrition Facts

Serving size

Calories 292 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 10.8 mg

Sodium 28.7 mg1.2%

Total Carbohydrates 62 g20.6%

Dietary Fiber 0.67 g2.7%

Sugars 50.2 g

Protein 3 g6.4%

Vitamin A 2.5% Vitamin C 5.4%

Calcium 1.1% Iron 4.1%

*Based on a 2000 Calorie diet


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
7.Spread on cake before serving