Lemon Jelly Filling Recipe - Allrecipes.com

Lemon Jelly Filling

Recipe by  

"A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes."

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Ingredients Edit and Save

Original recipe makes 3 cups (approx.) Change Servings
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Directions

  1. Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2006

This Lemon Jelly Filling turned out perfectly! I used 4 lemons and got a smidge less than 2/3 cup of juice. The filling thickened nicely while cooking and thickened even more while cooling. The flavor was fabulous and I will certainly use this recipe again!

 
Most Helpful Critical Review
Apr 25, 2004

I AM NOT SURE THIS DESERVES ONE STAR. THIS RECIPE NEVER DID THICKEN UP!!!! WHAT A WASTE OF TIME, MONEY, EFFORT. YOUR 4 LEMONS WERE MAYBE A LOT SMALLER THAN MY LEMONS. YOU REALLY NEED TO USE A CUP AMOUNT NOT JUST JUICE FROM 4 LEMONS. I WOULD NOT TRY THIS AGAIN WITH OUT YOU STATING HOW MUCH JUICE!!!!!!!!!!!!!!!

 

13 Ratings

Nov 09, 2003

My youngest daughter asked for a lemon,lemon and lemon cake(lemon cake, lemon filling, and lemon frosting) for her 10th birthday. She told me this was the best filling she had ever had! My husband and I liked it alot also.It does take awhile to make, but it is well worth the time.

 
Feb 05, 2006

I almost ruined this recipe. After placing the pan on the stove I soon realized that it should be cooked in a double boiler! OK. My lemons were large and I ended up with a total of 1 cup of lemon juice. Because of that, it did not thicken up like I thought it should. I wanted it thick so I could spread it on a cake so I added about a 1Tb of cornstarch stirred in with a little hot water to thicken it up. Still it wasn't quite as thick as I thought it should be. However it tasted great, just what I was looking for. This is how I used it. I made a "poke" cake where you pour lemon jello mix over the cake which has had holes poked in it. I then spread this lemon filling over the top of the cake. Then I topped it with Cool Whip. It tasted great, very lemony and tart like we wanted. It would be nice to know how much lemon juice is needed since all lemons are not created equal in size! Once I know what the optimum amount of juice is the recipe will be perfect. 5 star rating for taste.

 
Oct 25, 2007

This was AWESOME!! I'm still waiting for the input of others, but I think it tastes amazing! It did take an hour and a half to thicken up, but when it did, it was really, really yummy :)

 
Oct 26, 2004

YUMMY :) Turned out great and tasted even better!

 
Nov 09, 2003

Great recipe, It was delicious !! I used this filling in a "funfetti" cake with cream cheese frosting. It was a hit !

 
Mar 22, 2010

I got a bit nervous after reading some other reviews so when mine had thickened quite enough after 45 mins, I added about 1 tsp cornstarch mixed with a few drops of water. Cooked another few minutes, then it was perfect! I used it as a filling in a lemon cake and it was soooooo good! Only 4 stars because I had to add cornstarch after 45 mins. Will definately use again and just add the starch after 20 mins.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 48 mg
  • 2%

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

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