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

Lemon Cream

Ingredients

  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 1/2 cups white sugar
  • 1/2 cup butter

Instructions

    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.


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