Delicious in layered lemon, coconut or vanilla cake. This recipe makes enough for a 3-layer cake with filling left over.
Servings: 16 servings (2 cups)
Calories: 62 kcal
, beaten with a fork
fresh lemon juice
fresh lemon zest
In a medium saucepan, stir cornstarch, salt and sugar. Add water and stir again. Cook over medium heat, stirring constantly until mixture thickens, approximately 5 minutes. When mixture begins to boil, lower heat and continue to stir for 1 minute. Remove pan from the heat.
In a small bowl, place egg yolks and about 1/3 cup hot cornstarch mixture and stir together.
Whisk this mixture back into contents of the saucepan and return pan to medium heat. Stir constantly until mixture is very thick, about 5 minutes.
Remove from heat and stir in lemon juice and lemon zest.
Pour filling into a bowl or container and let cool for 30 minutes. Refrigerate for about an hour to firm. Remove from fridge and spread on cake layers.
Gluten-Free Lemon Cake Filling Recipe
Amount Per Serving
Calories from Fat 9
% Daily Value*
Vitamin A 65IU1%
Vitamin C 3.5mg4%
* Percent Daily Values are based on a 2000 calorie diet.