Home Made Recipes

Lemon Cream

Lemon Cream

Ingredients

Original recipe makes 2 cups Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1 cup water

  • 3 tablespoons cornstarch

  • 3 egg yolks

  • 1/2 cup lemon juice

  • 1 1/2 cups white sugar

  • 1/2 cup butter

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Lemon Cream

Directions

  1. Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  2. Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  3. Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by Tammy

“This frosting can be used on any yellow or white layer cake. It’s very good even on a box mix.”

Categories:   Lemon Cake

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