Does Anybody Have A Basic Lemon Filling That Isnt
Decorating By wgoat5 Updated 10 Oct 2006 , 1:16pm by praetorian2000
to sweet or to tart...tried a couple and they are either tooooo tart or way to sweet. And has anybody tried to put a smidgen of lemonade mix in the frosting to make it taste like lemon...sister had a basic lemony tasting cake with a lemon middle but its been a long time since then that she doesn't remember what it was called. Thanks for your help! 
I either use canned lemon by Wilderness or make lemon pudding using slightly less milk and add a touch of lemon oil or lemon extract and sometimes will add whipped cream to make it creamy lemon... the extra lemon added gives it a little zing. All the lemon lovers really like this although I prefer the canned Wilderness... 
You can also add lemon curd to BC to get a nice lemony flavor.
if you don't want it to tangy just mix lemon curd with fresh whip cream (add some gelatin if you need to store for a while) that will cut the tartness and make it light and fresh. I also like curd mixed with massacapone cheese or even just cream cheese.
the doug method: make both the too sweet and the too tart...blend together for hopefully "just right"....
i'm always adjusting recipes. the first time by the book -- after that....I adjust to get it to my tastes.
so look at both too sweet and too tart. note amounts of sugar and amounts of lemon juice. somewhere between the amounts of each is that "just right" taste you are looking for.
I like the lemon filling recipe from wilton. It is really easy and yummy. The only thing that I changed about the recipe is to disolve the cornstarch in the water instead of just adding the water to all of the dry ingredients. This is because I tended to get some "balls" of cornstarch in the filling and had to pick them out. Dissolving it alone seemed to help a lot. I guess I would say it is more on the sweet side than tart side. If you wanted it to go more one way than the other you could always add or reduce sugar or lemon. Or another thing I changed it to add lemon extract instead of zest, just because I dont like zesting...
To make lemon buttercream I just add some lemon extract. I usually use vanilla and almond, but I just substitute lemon for almond. It is very yummy!
I make pudding frosting using heavy cream instead of milk. The consistency is much thicker and creamier. And it holds its shape. My co-workers loved it, even the one who's allergic to dairy.
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