Thick Lemon Cake Filling

    Thick Lemon Cake Filling

    (16)
    25min


    13 people made this

    This is a very thick and creamy lemony filling for use between cake layers. It's very easy to make and absolutely delicious.

    Ingredients
    Serves: 15 

    • 6 egg yolks
    • 2 cups (440g) white sugar
    • 4 lemons
    • 125g butter

    Directions
    Preparation:25min  ›  Ready in:25min 

    1. Mix egg yolks with sugar, grated zest from 2 lemons and juice from 4 lemons and cook over boiling water, stirring constantly until sugar dissolves. Add butter and continue cooking, stirring constantly for 20 minutes or until filling is smooth and very thick. Cool then spread between layers of cooled cake.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (14)

    by
    17

    This Lemon Jelly Filling turned out perfectly! I used 4 lemons and got a smidge less than 2/3 cup of juice. The filling thickened nicely while cooking and thickened even more while cooling. The flavor was fabulous and I will certainly use this recipe again!  -  04 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    14

    My youngest daughter asked for a lemon,lemon and lemon cake(lemon cake, lemon filling, and lemon frosting) for her 10th birthday. She told me this was the best filling she had ever had! My husband and I liked it alot also.It does take awhile to make, but it is well worth the time.  -  14 Aug 2000  (Review from Allrecipes USA and Canada)

    by
    11

    I almost ruined this recipe. After placing the pan on the stove I soon realized that it should be cooked in a double boiler! OK. My lemons were large and I ended up with a total of 1 cup of lemon juice. Because of that, it did not thicken up like I thought it should. I wanted it thick so I could spread it on a cake so I added about a 1Tb of cornstarch stirred in with a little hot water to thicken it up. Still it wasn't quite as thick as I thought it should be. However it tasted great, just what I was looking for. This is how I used it. I made a "poke" cake where you pour lemon jello mix over the cake which has had holes poked in it. I then spread this lemon filling over the top of the cake. Then I topped it with Cool Whip. It tasted great, very lemony and tart like we wanted. It would be nice to know how much lemon juice is needed since all lemons are not created equal in size! Once I know what the optimum amount of juice is the recipe will be perfect. 5 star rating for taste.  -  05 Feb 2006  (Review from Allrecipes USA and Canada)

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