Lemon Cake ... Lemon Filling?

Decorating By brannendeville Updated 18 Feb 2009 , 10:25pm by bashini

brannendeville Posted 18 Feb 2009 , 4:25am
post #1 of 13

What is a good filling to put in a lemon cake?

12 replies
Ballymena Posted 18 Feb 2009 , 4:30am
post #2 of 13

If you love lemon use cooled lemon pie filling. Raspberry or a cream filling works well also.

brincess_b Posted 18 Feb 2009 , 10:05am
post #3 of 13

i like lemon buttercream icon_smile.gif
xx

bashini Posted 18 Feb 2009 , 10:53am
post #4 of 13

You also can add a bit of lemon curd to your normal buttercream! icon_smile.gif

brannendeville Posted 18 Feb 2009 , 1:47pm
post #5 of 13

What is lemon curd?

stephaniescakenj Posted 18 Feb 2009 , 2:02pm
post #6 of 13

lemon curd is fantastic! it's near the jellies in my grocery store. I usually fill lemon cakes with a layer of lemon curd, then raspberry and then curd again.

bashini Posted 18 Feb 2009 , 2:35pm
post #7 of 13

You can buy them from your supermarket, or you can make them. Not only lemon you can make, you can make it with any fruit you like, as raspberry, strawberry, mango, pineapple or nectarine. They are gorgeuos! icon_smile.gif

cupcakemkr Posted 18 Feb 2009 , 2:46pm
post #8 of 13

I suggest blueberry! or raspberry, but bluberry really rocks a lemon cake!

Good luck!

jlynnw Posted 18 Feb 2009 , 2:56pm
post #9 of 13

I like a lemon creme. I mix a bit of whip topping (Like Rich's) with lemon curd/lemon pie filling. It makes it sieze up a bit but is light and creamy. Love it. It is one of the bakeries top. You can do it with all the flavors. I also like the raspberry - lemon combo.

brannendeville Posted 18 Feb 2009 , 3:07pm
post #10 of 13

How do I make lemon curd?

dellboi2u Posted 18 Feb 2009 , 5:02pm
post #11 of 13

At my cake testings I make mini cupcakes and have all of my fillings in seperate containers and most of the brides choose cream cheese icing or raspberry

jlynnw Posted 18 Feb 2009 , 5:19pm
post #12 of 13

3 egg yolks
1 cup sugar
4 lemons zested then juiced
1/2 cup butter
1 c water
2 TBLSP cornstarch
Use at least 1/3 cup lemon juice, add water if needed. Wisk in corn starch to juice and water. Bring to a simmer. Temper yolks by adding 1/2 mix to yolks then wisk into simmering mix. Cook until it coats the back of a spoon. Remove from heat. Add the butter a bit at a time and the zest. Cover the surface of the curd with plastic wrap to prevent a skin from forming. Cool. You can substitute fruit to get the fruit curd you want, I use frozen raspberries.

bashini Posted 18 Feb 2009 , 10:25pm
post #13 of 13
Quote:
Originally Posted by brannendeville

How do I make lemon curd?




Here is the recipe that I follow. Instead of the Nectarine, you can use any fruit.

http://www.epicurious.com/recipes/food/views/Nectarine-Lime-Curd-Tart-with-a-Brown-Sugar-Crust-15128

HTH/ thumbs_up.gif

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