Cake Central › Recipes › Lemon Filling

Lemon Filling

Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.

Lemon Filling

Ingredients

  • 3/4 cup white sugar 2 tablespoons all-purpose flour 2 tablespoons grated orange zest 1/2 cup orange juice 2 tablespoons fresh lemon juice 1 egg 1 cup whipped cream

Instructions

1 In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Comments (4)

This is a great filling! I used one egg yolk instead of the whole egg as the first time I got strands of cooked egg white in the filling. I also used a bit less orange juice and substituted lemon juice for a stronger lemon flavor. Yummy!
I agree...this is great filling! I followed the modified version Luvsthedogs used by leaving out the egg white. I used some lemon extract along with fresh squeezed orange juice. I added 3 cups of whip cream and it was just as tasty as it was with 1 cup. I will use this again!
whip cream as in cool whip? i'm a bit confused. don't mind my dumb questions, i have fibromyalgia and i forget alot and get confused easy
Just wanted to point out that this recipe is identical to this other recipe save for the cake part: http://cakecentral.com/recipe/white-cake-with-lemon-filling
Cake Central › Recipes › Lemon Filling