Old Fashioned Fantastic Lemon Filling |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This easy yet incredible smooth lemon filling is perfect for your next cake you make. My mom and her mom used this for their Coconut cake with fluffy 7 minute frosting (recipe to come) See alterations section below for orange filling recipe. Ingredients:
2/3 cups sugar (white) |
7 tablespoons flour or 3-1/2 tablespoons cornstarch |
1/8 teaspoon salt |
3/4 cup water |
1 egg or 2 egg yolks slightly beaten |
1 tablespoon butter (must be butter kids) |
2 teaspoons lemon zest (lemon rind - not the pith! (any of the white stuff just under the rind/skin) |
1/4 cup fresh lemon juice |
1/2 cup heavy cream whipped (optional for extra creaminess) |
****equipment needed |
sauce pan with double-boiler bowl and tight filling lid, whisk, mix master to whip up heavy cream when it's that time is using the optional whipped cream. |
****notes |
this one recipe is not the kind you walk away from while cooking, so set aside the short 15 minutes you will need and then enjoy your rewards of deliciously created creamy lemon filling. |
i would think this is obvious, but this is not to be used as a pie filling such as a lemon meringue pie, strictly for cakes people. |
Directions:
1. Set up your double-boiler
2. Begin by placing water in pot and double boiler bowl on top - make sure the water from pot does not touch bottom of bowl. Turn on heat and let water come to a boil., Then turn heat to a medium, medium low so it simmers.
3. Place sugar, flour (or cornstarch) and salt in double boiler and stir in water with whisk.
4. Cook over boiling water until thickened, stirring constantly.
5. Once it is thickened, cover with lid and cook an additional ten minutes (and yes stir occasionally - say every three minutes)
6. Temper your already slightly beaten egg with some of the hot mixture, then add this slowly back into the remaining hot mixture while stirring constantly.
7. Cook over hot (and not boiling) water for 2 minutes, stirring constantly.
8. Remove from heat, taking double boiler bowl off and out of the pan that had the water.
9. Add butter and zest of the lemon rind and stir till butter has melted.
10. Chill, once completely cooled, then add the lemon juice and stir. Your filling can be used just as is... and is super delectable.
11. Want to go all out? Whip up that heavy cream till stiff, then stir it in with your cooled fantastic lemon filling - and voila - extra extra creamy lemon filling ready to fill and use in your cakes, jelly rolls, etc.
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