This is a deliciously icing that is perfect for any non-chocolate cake. It doesn't use icing sugar so it's a little denser and richer than normal.
The description of this is very misleading in that it is a lemon filling, or lemon curd, not a frosting. Having said that, this has a more mellow lemon flavor than other, similar recipes, but is also much richer, which I liked since I used it as as the filling for the three layer Rainbow Citrus Cake, also from this site. In hindsight I'd add two or three teaspoons of lemon zest for more tartness and flavor, but it really was fine as is. - 29 Jun 2009 (Review from Allrecipes USA and Canada)
Very good!! I replaced 1/4C of the water with an additional 1/4C lemon juice and added an additional 1TBS of cornstarch so it would make a nice, thick filling for my white cake. I frosted it with homemade whipped cream--delicious combo!! Thank you for this recipe! - 01 Jan 2009 (Review from Allrecipes USA and Canada)
This recipe was so awesome!! I dreamed about it! I used it with a butter yellow cake mix and used fresh whipped whipping cream as an icing. Every one was crazy about it!! I love you Tammy!! - 08 Jun 2003 (Review from Allrecipes USA and Canada)