Lemon Filling

Lemon Filling

44

"Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes."
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Ingredients

servings 78 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Reviews

44
  1. 49 Ratings

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Most helpful positive review

This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it ha...

Most helpful critical review

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 ...

This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it ha...

this is a great lemon filling! I filled a white sheet cake with this filling and topped with a whipped cream frosting and fresh fruit slices. I brought it in to work an got rave reviews!! not a ...

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 ...

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 ...

Very nice filling-- I thought it was much better served very cold (as in, leftovers after the cake had been stored in the fridge). I think if I make it again, I'll omit the whipped cream-- I li...

I brought a cake with this filling inside to a restaurant where we were having a birthday party and the chef and owner tasted it and I had to give him the recipe. Everyone loved it. I make it...

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 ...

This is a great filling. I used it with the Creamy White Layers cake and the Special Buttercream Frosting recipes from this website. It is not overly tart and it was easy to use and didn't ooze ...

This filling is so creamy and tangy you want to eat it without the cake!