Ok, I have a bride who asked for a lemon filling for her cake for next weekend that will make her guests pucker up. I finally have a great lemon filling made that I happy with the consistancy, but I am not sure it is worthy of a pucker. Any ideas on what to add to get that tang that won't mess too much with the consistancy?
TIA!
LOL.. i would love to see everyone when they take a bight out of that cake. It should be a kodak moment! 
I would say real juice from a lemon, or the real lemon juice in the bottle. I was going to try the lemon filling for pie but had so much to do I just bought the sleeve from the store.
Kat
i put the lemon filling for pie in a lemon cake a couple weekends ago and it was alright but not very "tangy". i wouldnt use it again personally. a lemon curd type filling would be more lemony and much more tangy i think.
you know the filling for lemon bars? how about something like that. i think the key is real lemon juice.
The lemon curd recipe from The Whimsical Bakehouse is 'pucker' worthy!
I do have an idea! I bet if after you spread your filling on the cake you would sprinkle it with unsweetened kool-aide, it would give you that sour kick! Although, I see that you posted that in May, maybe it would work for someone else. I hope yours turned out okay!
I read in a thread somewhere that to get extra strong flavor for cake fillings, rather than using lemon juice, they use lemonade concentrate. Let me see if I can find it...
ok, that was easy...here it is:
http://forum.cakecentral.com/cake-decorating-ftopict-382023-lemon.html+curd+concentrate
I use Real lemon juice (fresh squeezed) and lemon zest this will give your cake pucker power!
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