Hang tight!
"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." — Carol
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3/4 cup white sugar
1/4 cup all-purpose flour
1/3 cup water
1 egg
1 egg yolk
3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons orange juice
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.
3 Ratings
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
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