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Lemon Cream

Read Reviews (25)

"This frosting can be used on any yellow or white layer cake. It's very good even on a box mix." — Tammy

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All about Eggs

Original recipe makes 2 cups Change Servings

1 cup water
3 tablespoons cornstarch
3 egg yolks

1/2 cup lemon juice
1 1/2 cups white sugar
1/2 cup butter

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Directions

Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

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The description of this is very misleading in that it is a lemon filling, or lemon curd, not a frosting. Having said that, this has a more mellow lemon flavor than other, similar recipes, but is also much richer, which I liked since I used it as as the filling for the three layer Rainbow Citrus Cake, also from this site. In hindsight I'd add two or three teaspoons of lemon zest for more tartness and flavor, but it really was fine as is.

—naples34102

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Most Helpful Critical Review

Jun 27, 2004

I didn't like this at all. It was much to eggy for a frosting, my family and I thought it was terrible.

—AUSSIEBEAR

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26 Ratings

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Jan 01, 2009

Very good!! I replaced 1/4C of the water with an additional 1/4C lemon juice and added an additional 1TBS of cornstarch so it would make a nice, thick filling for my white cake. I frosted it with homemade whipped cream--delicious combo!! Thank you for this recipe!

—CAKELADY1

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Aug 19, 2003

This recipe was so awesome!! I dreamed about it! I used it with a butter yellow cake mix and used fresh whipped whipping cream as an icing. Every one was crazy about it!! I love you Tammy!!

—ULCHKA

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Jan 03, 2008

I thought I was in big trouble - had been doing a massive amount of baking and had miscounted how many eggs I required. Substituted a half cup of lemon yogurt and it worked. No one suspected a thing and it topped my Greek Lemon Cake beautifully.

—orestescalpis

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Aug 29, 2002

Tastes like lemon merrange filling! Very good.

—SHACOE

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Jul 13, 2012

I added zest of 1 med-large lemon. I also reduced the sugar to 1C & reduced the butter to 1/4C, just because I didn't see the need for all of that extra saturated fat & sugar. Came out tasting like the lemon curd from a meringue pie (only better, imo) Yummy, yum, yum!!

—harmoneeeeeee

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Aug 06, 2003

This Filling/Icing is AMAZING. It is very easy, and soo good! It is a little sweet but very Delicious! Like another poster said, it is like meringue. I used it as an icing for my butter cake, and it was Great!

—Jen B

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Nutrition

Calories
188 kcal
9%

Carbohydrates
27.9 g
9%

Cholesterol
72 mg
24%

Fat
8.8 g
13%

Fiber
0.1 g
< 1%

Protein
0.8 g
2%

Sodium
57 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Cream

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 188
** Calories from Fat: 79

% Daily Value *
** Total Fat 8.8g 13 %
** Saturated Fat 5.3g 26 %
** Cholesterol 72mg 24 %
** Sodium 57mg 2 %
** Potassium 20mg < 1 %
** Total Carbohydrates 27.9g 9 %
** Dietary Fiber 0.1g < 1 %
** Protein 0.8g 2 %
** Sugars 25.3g
** Vitamin A 6 %
** Vitamin C 8 %
** Calcium 1 %
** Iron 1 %
** Thiamin 1 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.