I have a cake order for this Friday and need a good lemon cake filling.
The only lemon filling that I have done was for home and it was the box lemon filling from jello.
I'm doing a 12" round yellow, she doesn't want any fancy decorating so I'm just putting a rose spray and happy birthday with name.
As usual, I know that I can count on you to come through for me 
I haven't made this yet, but I am going to this week.
Lemon Custard Filling
1/2 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 lemon juice
2 tablespoons butter
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stiring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
I got the recipe from CC site.
It sounds yummy.
Sherryb
Here's a lemon curd filling that I like to use. Got it from the cake bible site.
2 tsp finely grated lemon zest
4 large egg yolks
3/4 cup sugar
3 fluid oz. of freshly squeezed lemon juice (about 2 1/2 lemons)
4 tbsp unsalted butter (softened or cut into pieces)
pinch of salt
In a heavy non-reactive saucepan, beat the yolks and sugar until well blended. Stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling.
When the curd has thickened, pour it at once into a strainer. Press with the back of a spoon until only the coarse residue remains. Discard the residue (or enjoy it as a treat-it tastes great). Stir gently to mix in the zest sitting in the bowl.
In a heavy non-reactive saucepan...
fyi (i had to go look it up myself cause i couldn't remember if that meant aluminum): non-reactive means not aluminum or copper, so use enamel, glass, or best yet, stainless steel.
yes, this cake bible lemon curd recipe is what i use (if memory serves -- but for some reason i recall making this in a double-boiler -- 
maybe i'm thinking of my lemon mousse recipe...how the mind does turn to oatmeal after a while...)
trick to ponder: whenever a recipe calls for zest, i like to take several sugar cubes and rub and scrape at the lemon, which removes the oils without the actual skin part of the zest -- i then dissolve the lemony sugar cubes in whatever liquid (usually more lemon juice) i'm using in the recipe. great lemon flavour without the "waxy" bits of zest.
Quote by @%username% on %date%
%body%