Reviewed: Aug. 14, 2009

This is a good recipe for a tart or what I used it for, a danish. Very good lemon taste (double the amount of fresh lemon). If you're on the east coast the filling is like a Tastycake Pie or Hostess Pie. I don't think this is for a cake but more so for a tart, pie, danish, or donut. This is a simple recipe I can't imagine what other did to have a poor result.

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inounvme

Cooking Level: Expert

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Reviewed: Jun. 5, 2009

After reading the reveiws, I still wanted to try this recipie...sorry the reviews were right, It's to thick to use as a cake filling and has was to much cornstarch, out of desperation( cake needs to be out in the morning) I mixed it with a vinilla custard and it was very good. I do not reccomend this recipie

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c_czotter@yahoo.com

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Reviewed: May 1, 2009

This did not taste good, and even though I followed the directions precisely, as soon as I spread this between the layers and put the top cake on, it went splat down the sides. Not thick enough to be a filling, and not tasty enough either. Had to scrape it off the cake and throw it out. A waste of my time and my ingredients. I cannot recommend this recipe.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 7, 2009

This is an awesome recipe!! I use this filling with a cream cake recipe I found on this site (Creamy White Layers). I also keep a portion of the custard and fold in some whipped cream to frost the cake. It's makes a wonderful light and tasty lemon dessert.

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Danielle H.

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 9, 2008

I wanted to use this as filling between cake layers. The lemon flavor is very mild, consitency was perfect for a filling, but the flavor was just very weak even after adding extra lemon.

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Katie's Kitchen

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

Made this along with David's Yellow Cake (substituting the vanilla for lemon extract), Lemon Curd and Lemon Cream Cheese Frosting into a 4 layer cake for my Mom in Law's birthday. She ran away with the cake! Adjusted it by adding an additional 1/8 cup of half and half and 2 more tablespoons of butter after taking it off the heat.

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FEEDMENOW

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: Sep. 9, 2007

I consider myself somewhat expienced at making custards. This one was horrible with a strong taste of cornstarch. It was not edible.

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Ozzie

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Reviewed: Mar. 6, 2007

I used this for a custard filling for a tart. I read about the cornstarch from other reviewers, so used a bit less of that. I'm also into turbinado sugar lately, so used that instead of white (just a bit less than called for for white), and also added LEMON ZEST (about 1 1/2 tsp). Yum!

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Tanya

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Reviewed: Nov. 30, 2006

This was so good and tart, I used it in a lemon cake I made for my fathers 80th b'day party and the people raved about the cake and the filling. Thanks! Joyce

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SWEETYBIRD09

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Vista, California, USA

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Reviewed: Sep. 18, 2006

This is a quick and easy filling. It is delicious. I used it for mini tarts.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 16, 2005

the taste is precise and light too, thank you.

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Estherlita Suryoputro

Cooking Level: Expert

Home Town: Bontang, Kalimantan Timur, Indonesia

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

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Reviewed: Sep. 4, 2005

Came out way too thick for the liquid ratio to the thickening. Not very flavorable. Maybe put some almond or vanilla extract in it and increase the liquid. Not good...should of maid lemon curd instead.

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BOOKLOVER65

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Salina, Kansas, USA

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Reviewed: Aug. 29, 2005

This recipe was not at all what i was looking for. i wanted something that was like the filling of a lemon doughnut. but this was not it. If you like the way cornstarch tastes. you will love this, because that is what it tastes like, with a lemon twang at the end.

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RFRIEDL964

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Reviewed: Apr. 27, 2005

This was very good. However, I did add 1/2 tsp. lemon extract for a stonger lemon flavor and only used 3 tbsp. of cornstarch.

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DAISYANN

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Reviewed: Apr. 14, 2005

I've made this stuff so many times, it's a hit with my patients. I'm a nurse working with severely depressed geriatric patients in a community mental health clinic, and I offer them choices of cakes for me to bake for their birthdays. This is a top favorite. Yeah, kinda thick, kinda cornstarchy, but as some leave and others take their place, the word gets around that, "...if it's your birthday, ask for her lemon cake!"

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BUFFSTER

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jul. 4, 2004

I used less cornstarch than the recipe called for and it still had a "raw" cornstarch taste. The balance seems to be off. It did have a nice lemon flavor. I would adjust the cornstarch again, and try cooking it longer to blend the flavors better.

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LINANGEL72

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Reviewed: Aug. 5, 2003

This lemon filling was absolutely divine! I filled a yellow cake with this and covered it with a chocolate frosting that I found on this site, and it was fabulous. I made the cake a day ahead, and this didn't make my cake soggy at all. It tasted especially good because the cake reached room temp while the filling was still cold and firm. Everyone raved about it. I did add an extra tablespoon of lemon juice, though, since I like a powerful lemon taste.

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ELAURIEL

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Reviewed: Jan. 22, 2003

This did not turn out for me at all. It did not get very thick and it tasted like cornstarch. Maybe I did something wrong? Ended up filling the cake with whipped cream instead.

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MOMMYSLITTLGIRL

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Reviewed: May 29, 2002

I used this for filling between 2 white cake layers and my family loved it!! They all went crazy and had seconds! Great recipe! Yummy!

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CHAVIN

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Reviewed: Aug. 20, 2001

very nice. my hubby flipped over it! added it to a simple sponge cake and simply sprinkled it with icing sugar.

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lisalisa

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