lemon filling

Use this luscious easy-to-prepare filling for pastries, cakes and tarts. 

Lemon Filling

sugar

cornstarch

salt

water

butter

lemon peel

lemon juice

yellow food color,

In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.

Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set. 

Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

A show stopper of a dessert, this easy Triple Lemon Cake has make ahead component parts to be assembled when needed.  

Triple Lemon Cake

eggs, room temperature

lemon

cake flour (155 grams)

unsalted butter (60 grams,

granulated sugar (130 grams)

eggs,

cornstarch (25 grams)

lemon zest

butter (30 grams)

sugar (200 grams)

sugar (100 grams)

Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.

Spray the middle of the paper only.  Do not spray the sides.  Set aside.

Melt the butter and set aside to cool.

Add the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.

Sift half the flour over the egg mixture and fold in about 3/4 of the way.  Repeat with the remainder of the flour.

Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.

Pour the emulsion back into the main batter and fold in.

Pour the batter into the prepared pan, smoothing as necessary.

Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.

Cool completely in the pan.

To release, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake.

Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.  

Turn right side up.  If not using immediately, freeze the cake, wrap it well and then freeze for several months. Partially thaw at room temperature to use.

Genoise

In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.

Place over medium heat and, whisking constantly, bring the mixture to a boil.  Boil for one minute.  It will be very, very thick.  Remove from the heat.

Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl

Cover the topping with plastic wrap and chill, preferably overnight.

Lemon Topping

Combine the ingredients in a small pan and bring to a boil.  Set aside. 

 Lemon Soaking Syrup

If the genoise layer has been frozen, thaw it at room temperature until it is partially thawed but still firm.  This will make it easier to cut.

Slice about 1/8” off the top of the cake.

Place in the processor.  Pulse to make crumbs.  Set aside.

Put the cake back on the metal round from the cheesecake or springform pan.

Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.

Break up the topping with a spatula. Aggressively whisk it until smooth.

Apply a thin layer to the sides of the cake, making sure all of it is covered.  Spread the remainder on top of the cake.

Place the cake crumbs in a sheet pan.  Pick the cake up in your left or right hand whichever is your preference.  Scoop up some of the crumbs and press them lightly into the lemon.  Secure the crumbs by pressing them into the topping on the side of the cake gently.

Drop the remainder of the crumbs about an inch in from the edge of the cake.

Triple Lemon Cake Assembly

Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.

Heat to about 130°F.

Remove from over the water and place on the mixer fitted with a whisk attachment.

Beat until very stiff and glossy.

Place in a piping bag fitted with a large open star (#8 or 9 B tip) and pipe the meringue onto the lemon filling starting at the edge of the crumbs and topping and work towards the center. I simply piped straight down and immediately piped again.

Alternatively, the meringue can be spooned on. 

Fill in completely to cover the topping  so it can’t crust over.

Refrigerate.  Serve at room temperature.

Meringue

This easy, silky smooth lemon curd recipe tastes amazing and makes a wonderful filling for cakes and cupcakes!

Lemon Curd Recipe

(150 grams) sugar

(30 grams) cornstarch

(236 grams) water

Tablespoons (28 grams) butter

Tablespooon grated lemon zest

Combine sugar, cornstarch and water in a saucepan...

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).

Boil, stirring, for 1 minute more.. Remove the...

Boil, stirring, for 1 minute more.. Remove the pan from the heat.

Spoon about 1/2 cup of the hot mixture...

Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.

Return pan to medium heat and cook, stirring,...

Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

This will fill a 2-3 layer 8 or...

This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.

I have refrigerated the lemon curd for a...

I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that

Makes 1 1/4 cups

Top 3 lemon filling recipes from across the web

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Top 3 lemon filling recipes from across the web

The most viewed lemon filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Filling

Triple Lemon Cake

Lemon Curd Recipe

The most viewed lemon filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine