Hello everybody,
I have a cake do and really want to impress people who are coming to the party as they could be mine potential customers!
My client/friend wants Lemon filling with white cake. Can you plaese pass on the recipes for any kind of super delicious lemon recipes???
Thanks so much in advance.
I always use the filling for lemon meringue pie in my 1975 Joy of Cooking. Love the fresh lemon taste and creamy texture.
I imagine you can find a great LMP filling recipe in lots of cookbooks and lots of sites online.
Yum.
Lemon curd (terrible name, I know) is very good and adaptable to any kind of citrus or fruit. Here's the recipe I use (Toba Garrett's):
4 eggs
1 egg yolk
3/4 lb. sugar
zest of 5 medium-large lemons
juice of 5 lemons (6 fl oz)
3/4 c unsalted butter, cut into 1/2 inch pieces
1. Beat the eggs and sugar in stainless sttel bowl. Add juice, zest and butter
2. Cook in double boiler over simmering water, stirring constantly until curd starts to thicken (15-20 min). It's ready when it coats the back of a spoon. Strain and cool over an ice bath.
3. Store the curd in a plastic container with plastic wrap directly on the curd.
Store up to 2 weeks in refrigerator, or frozen up the 3 months.
Yield: 2 3/4 cups
Take a look at the Lemon Filling recipe here on CC - it's got a 5-Star rating that that's pretty unbeatable.
Here's the link:
http://www.cakecentral.com/cake_recipe-721-0-Lemon-Filling.html
Here's one I did. Its really delicious. Be warned that this makes and ENORMOUS batch-like 5 or 6 cups!
http://www.epicurious.com/recipes/food/views/LEMON-CURD-MOUSSE-15344
I could be wrong but I think of lemon curd as an adult filling. I mean I did not like it as a kid. I think kids like buttercream. But that's just me.
And my other hint is, rub the zest into the sugar then add it to whatever step in the recipe. Rubbing it in releases all the lemon oils in the zest. I read that in a Pierre Herme book and it works. Your kitchen will smell wonderful too. No extra charge.
In my experience kids like whipped cream consistency fillings...not egg based fillings. What you might want to try is pastry pride mixed with a lemon pudding. Make the instant pudding with 1/2 the amount of milk called for, let it set up and then fold it into the whipped pastry pride. Every time I make a cake for kids I try to use this type of filling because the kids just go crazy for it
lots of great tips - some I havent tried before..
Lorijom - where do you get Pastry Pride?
The only place I can find it here is at smart and final markets. I remember that I did a google search for it and on the pastry pride website they list where to buy it in your area. I've read that it's safe to be kept at room temp for up to 2 days but I've been afraid to try it. I mixed some with banana pudding for a 1 year olds birthday and boy was it a hit!! yummy
Thanks for the tips Lorijom!
I use Pastry Pride but have never thought of mixing it with pudding for a filling. I think I have to try it this weekend. I am making my birthday cake and wanted to try something new.
I mix lemon curd with cream cheese and it has been a huge hit. With kids and adults.
Hi Nicki,
Do you mean cream cheese BC or just plain cream cheese?
I've been anxious to mix it with coconut pudding and maybe sprinkle a little coconut in for texture. I think it sounds dreamy
My favorite cake in the WORLD (I ALWAYS ask my mom to make it for my b-day) is angel food cake with lemon pie filling (mixed with a bit of cool whip) and topped with 1/2 cool whip and 1/2 lemon pie filling. Darn it I wish it was my Birthday!!!!
I mix lemon curd with cream cheese and it has been a huge hit. With kids and adults.
Hi Nicki,
Do you mean cream cheese BC or just plain cream cheese?
Just plain cream cheese.
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