lemon butter cake filling
(1 RATING)
Great for filling many different kinds of cake, but especially good with gingerbread cakes. See the Whole Wheat Gingerbread recipe in my box. This can be put in an airtight container and kept in the refrigerator for several days.
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prep time
5 Min
cook time
5 Min
method
---
yield
enough to fill and top a 2 layer cake
Ingredients
- 3 - eggs
- 3/4 cup sugar
- 4 tablespoons lemon juice, fresh
- - grated rind of 1 lemon
- 4 tablespoons butter
- 1/4 teaspoon salt
How To Make lemon butter cake filling
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Step 1Beat eggs well until light. Add sugar, lemon juice, and grated lemon peel and combine thoroughly.
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Step 2Combine this mixture in a saucepan with the butter and salt. Cook, stirring constantly, until thickened, to a pudding consistency. Let cool, and spread on cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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