For a smoother filling, strain the cooked lemon mixture through a fine-mesh sieve before cooling. If you prefer a tangier flavor, increase the amount of lemon juice to 3 tablespoons. Make sure the whipped cream is very cold before folding it into the lemon filling for the best volume and stability. The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Try adding a tablespoon of unsalted butter to the filling after cooking for an even richer flavor.
Lemon Filling
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING12 People
-
VIEWS174
A vibrant and luscious lemon filling, reminiscent of sun-drenched citrus groves. This airy, whipped cream-infused creation is the perfect complement to delicate white, sunny yellow, or zesty citrus cakes, adding a burst of refreshing flavor and creamy texture.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol19 mg
-
Fiber0 g
-
Protein1 g
-
Saturated Fat1 g
-
Sodium13 mg
-
Sugar14 g
-
Fat2 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 2 mins In a medium saucepan, whisk together the granulated sugar, all-purpose flour, orange zest, orange juice, lemon juice, and egg until well combined. (2 minutes)
02 Step
Recipe View 7 mins Place the saucepan over medium heat and cook, stirring constantly with a heat-resistant spatula or whisk, until the mixture thickens and coats the back of a spoon. This should take approximately 5-7 minutes. Be careful not to scorch the mixture.
03 Step
Recipe View 1 mins Remove the saucepan from the heat and immediately pour the lemon mixture into a clean bowl. Cover the surface of the filling with plastic wrap to prevent a skin from forming. (1 minute)
04 Step
Recipe View 2 hrs Allow the lemon filling to cool completely to room temperature, then refrigerate until thoroughly chilled. This will take at least 2 hours, or preferably overnight.
05 Step
Recipe View 3 mins Once the lemon filling is completely chilled, gently fold in the chilled heavy whipping cream until light and airy. Be careful not to overmix, as this can deflate the whipped cream. (3 minutes)
06 Step
Recipe View Use immediately to fill your favorite cake. This recipe makes enough filling for one 2-layer, 9-inch round cake.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Larissa Hermiston
Nov 9, 2024The plastic wrap trick is a lifesaver! No skin formed at all.
Ima Cronin
Nov 8, 2024I was a little worried about the orange zest, but it really added a nice depth of flavor to the filling. I will definitely be making this again!
Steve Abshire
May 27, 2024This filling was absolutely amazing! It was so light and refreshing, and the perfect complement to my lemon cake.
Madaline Kozey
May 13, 2024This recipe is a keeper! Thank you for sharing!
Monserrat Schaefer
Dec 31, 2023I found that chilling the filling overnight made a huge difference in the texture. It was so smooth and creamy.