Recipe by Carol
"This is a creamy citrus filling. If you want a stronger flavor, use 1 tablespoon lemon juice, 3 tablespoons orange juice, and 1 teaspoon grated orange rind."
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I actually really liked this - I thought of it as a lemon curd. I actually mixed up a couple of techniques. 1) used all lemon juice, no orange juice. 2) Stirred in the butter after taking it off the heat. 3) Added 1 1/2 tsp lemon zest along with the butter. 4) Strained it through a sieve into a bowl.
I'm planning to use it as a filling between layers of a lemon cake.
Turned out really badly. Actually spoilt my cheesecake. People said the sauce tasted funny. I might have gotten the measurements wrong because the butter I used didn't come marked in teaspoons so I used measuring spoons to measure the butter.
I agree with the previous rater, I don't like this. I know what the weird taste is though that she talked about, it's the eggs. It might be ok between a couple of layers of cake but not for a topping
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Orange Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 143
** Calories from Fat: 50
All the rich, lemony goodness with less fat and fewer calories.
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