Reviewed: Sep. 27, 2009

This is a very tasty recipe! I used it as a topping for crepes. I halved the recipe, used bottled lemon juice instead of fresh, and used only the egg white. I couldn't let it cool completely, but mixed it with the whipped cream anyway. Very delicious! I'll definitely be making it again.

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alison c.

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

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Reviewed: Jul. 25, 2009

perfect as is...very delicious!

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jen.54

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Reviewed: Jun. 23, 2009

this was a pain to make. despite having it on low-medium heat the egg started to curdle... it was really gross, esp with the zest clumping too. i eventually ran it through a sieve and worked off of that. mixing it with the whipped cream (homemade) defeated the purpose of me whipping the cream in the first place. this concoction is now in the freezer, im hoping it will become more workable. the flavor is pretty good but this specific recipe needs too many changes for me to give it anything above 2.

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NYSMILEZ

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Jun. 5, 2009

I read the other reviews and changed the lemon to orange ratio just a bit. Instead of 1/2 cup of OJ, I did 1/4 cup of OJ and 1/4 cup of lemon juice. I also took another readers suggestion and substituted the one egg, for two egg yolks instead. This turned out AMAZING!!! I made a vanilla cake for my daughter's first birthday and this was the perfect filling!!!

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tucsonmom

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: May 21, 2009

This filling is great! I use it every time I make a yellow cake, and I have no problem with it going out the sides of the cake. A trick I use is to make a "barrier" around the edge of the bottom layer with butter cream, and only put filling in to the edge of the butter cream ring, not over. Happy Baking! Thanks for a great recipe!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Apr. 13, 2009

This was a very tasty filling. I used it in an Easter cake which had a strawberry cake layer and two confetti cake layers. I used this filling in between one layer and a stawberry filling in between the other layer. I frosted the cake with Special Buttercream Frosting from this site. It turned out really nicely. Very nice for spring time because it's not heavy at all. Not a crumb was left over. I also think it would be nice with angel food cake. Thanks for the recipe.

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Laura

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

this was soooo goood !!! i made it as it says only i did not have an orange for zest so i used a leamon, and i used just canned concentrate oj....amazing!! i used it to fill cream puffs, which were gone in a matter of minuites thanx for this recipie i will sure to try on and in other baking

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greysons*mommy

Cooking Level: Expert

Home Town: 100 Mile House, British Columbia, Canada

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Reviewed: Feb. 27, 2009

oh and I doubled the egg amount to 2 eggs and only used the yolk. I didn't add the whip cream.

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Lumikuu

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Reviewed: Nov. 13, 2008

I just made this about 2 hrs. The taste was there but it came out sooo runny. I wanted to use this for a cake i"m making on sat. I totally followed the recipe completely. How can i make it thicker?? can someone help?

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abee2000

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Reviewed: Sep. 28, 2007

i thought this filling was very good. It was slightly too runny but that might have been my fault. I may not have let the lemon mixture cool long enough. i would try it again because it had very good flavour!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2007

This filling was delicious, but I liked it so much better without the whipped cream.

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Misty13

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Reviewed: May 3, 2007

This was wonderful. I made the citrus concoction yesterday and refrigerated it overnight (just because I was making half my cake yesterday and half just before eating). Just before putting my cake together the next day, I mixed up some whipping cream and then blended the two, using the citrus concoction right out of the fridge. They blended perfectly. This was delicious, and was the perfect amount for my little cake.

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Laura-Jane

Cooking Level: Beginning

Home Town: Parksville, British Columbia, Canada

Living In: Montague, Prince Edward Island, Canada

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Reviewed: Jan. 19, 2007

This got great reviews from our guests. I didn't have whipped cream so I used dream whip. It made it a bit sweeter but it still tasted great. Thanks.

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MARLINTHA

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Reviewed: Sep. 20, 2005

Everyone loved this! My husband wanted to eat it by itself. Next time I will add 2 egg yolks, the whites did tend to curdle right away...use egg whites like someone else had suggested!! Overall it was a good recipe..wouldn't call it lemon filling though more of a citrus filling.

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Delia

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Reviewed: Jul. 10, 2005

Loved this filling! I substitured half of the lemon juice w/more OJ and added a little more zest. In restrospect, I didn't let the filling cook long enough (wasn't sure how thick was "thick"). I thought it'd maybe thicken up as it cooled so I only cooked it until it was a little thicker than coating the back of my spoon. Will cook longer next time. I used it in a vanilla tube-pan cake. I created a valley in the cake and used this to fill it up. Taste was great!

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jun. 17, 2005

Great recipe and will make again but with one exception. I will use only the yolk of the egg without the white as the white wanted to curdle a bit. Adding an extra yolk, I think this icing will thicken up more, which it needs. Could eat the icing alone for it is fantastic!!! Can't wait for all to enjoy on Father's Day!

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KATHYDUKES

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Reviewed: Mar. 7, 2005

Delicious! Light and refreshing and very easy to make. I coupled this with the lemon cream cheese frosting and a lemon cake-- just great. Thanks.

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DAVEANDKELLYD

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Reviewed: Nov. 13, 2004

This is so good! I used it to fill Erica's "Glorious Sponge Cake," and it was perfect. I could have eaten the filling by itself. All of it. :) It has the truest lemon flavor of any lemon dessert I've ever made.

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AHIMSA61

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Reviewed: Feb. 8, 2004

Although this filling was light and tasty, there were some problems. I ended up with about twice the filling needed for my layer cake. I followed the directions exactly and ended up with a cake that fell apart because the filling was just too wet- it was more like runny pudding. Alone, the filing seemed good, but it did not pair well with my 'Betty Crocker' lemon cake. It made the cake way too sweet (not something that I usually have a problem with since I love sweet stuff!) Finally, I decided to go with canned icing (Betty Crocker homestyle lemon), which tasted REALLY bad with this filling. Some of the icing actually fell off around the edge because the filling was just too moist. A better suggestion- my left over filling made a great fruit dip!

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SYMCAT

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 4, 2004

Would definitely call this an "orange filling". I was a little disappointed. It seemed more fluffy than a cake filling should be, and the cake was wobbly with this filling inside, which made it more difficult to ice, a little too sweet as well. I probably will not use this again.

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So many recipes, so little...

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

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Lemon Filling

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