OK well my first attempt at lemon filling went well..... I dont want to talk about it!
BUT I need to make a QUICK EASY or fairly easy lemon filling It needs to ba able to be in a cool but not refrigerated room. I have lemon pudding , extract, juice . NO LEMON RINDS LEFT and no whipping cream
(I could run to the store but I dont want to.....)
ANY ONE..... any ideas????? please I need help today!!
What about using the lemon filling for lemon meringue pie? I think it's lemon juice and cornstarch.
I just made lemon curd...OMG so yummy! Easy too! Here is the recipe I found on food network:
5 egg yolks
1 Cup Sugar
1/3 cup lemon juice
1/2 cup butter
Combine egg yolks and sugar in metal bowl and whisk till smooth (mine wasn't exactly smooth it was more a thick blob). Add lemon juice and whisk. In a saucepan bring about 1" of water to boil. Once boiling reduce to medium and put metal bowl on top of the saucepan. The bowl should not be touching the water. Cook for about 8-10 minutes until thickened. If you want it a bit more thick add 1 Tbs cornstarch...although I don't think it needs it I put it in anyway because I like my fillings really thick. Remove from heat and add 2 Tbs. butter at a time waiting for each one to thoroughly melt before adding the next. Refrigerate until ready to use!
Good Luck!
Use the instant (or cook and serve) pudding mix and substitute heavy cream for half of the milk requirements in the recipe.
After mixing, place the pudding in a bowl and cover with plastic wrap but place the plastic wrap directly on the pudding to avoid a film from forming.
That should do the trick!
I agree that lemon curd is the best way to go - jar of Dickinson's from the store is a great pre-made way to go. LOVE that stuff. But I was trying to give you options with what you already have on hand.
ericaann79 - thanks for posting that lemon curd recipe! It looks easier than others I've seen. 
How about a lemon curd? You will need eggs and you can omit the zest if you don't have any and add a bit of of lemon extract for more flavor if you feel you need it. This is one from Martha Stewart Living:
1 cup sugar
Zest of 3 lemons
3 large eggs
4 large egg yolks
1 cup lemon juice
5 ounces unsalted butter, chilled and cut into small pieces
Directions
Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
It was really easy to make and you can substitue any fruit juice you like...the possibilities are endless! The recipe is really fun!
Amia1024 for the lemon cream cheese...I would mix 8 oz cream cheese with one recipe of the lemon curd and then maybe mix with som cool whip to make a nice lemon cream cheese mousse!
I just made lemon curd...OMG so yummy! Easy too! Here is the recipe I found on food network:
5 egg yolks
1 Cup Sugar
1/3 cup lemon juice
1/2 cup butter
Combine egg yolks and sugar in metal bowl and whisk till smooth (mine wasn't exactly smooth it was more a thick blob). Add lemon juice and whisk. In a saucepan bring about 1" of water to boil. Once boiling reduce to medium and put metal bowl on top of the saucepan. The bowl should not be touching the water. Cook for about 8-10 minutes until thickened. If you want it a bit more thick add 1 Tbs cornstarch...although I don't think it needs it I put it in anyway because I like my fillings really thick. Remove from heat and add 2 Tbs. butter at a time waiting for each one to thoroughly melt before adding the next. Refrigerate until ready to use!
Good Luck!
LOVE THIS OK but how long is it room stable I cant put it in the fridge I mean the cake.....Its to big and my frige is to small. So if it is in the cake sealed how long can it sit out. 1 day 2 days????? The room is cool 55-60 but not COLD
You can add a small bit of lemon extract or lemon juice to your buttercream (or whatever you are using as icing) and use that as a lemon filling. I flavor my buttercream all the time to use as fillings.
How much would you add?
I am no expert, but butter can sit out for weeks easily so the only things you would hav to worry about are the eggs and lemon juice and if it is sealed between the buttercream and cake I think you will be fine for 2 days...
If using the extract, and you are flavoring only a small amount of icing for the filling, I would start out small like 1/8 or 1/4 teaspoon. Just taste it to see if it needs more flavor - always easier to add more than do the reverse.
If you are using lemon juice, I would do the same thing but you could start out with maybe a teaspoon at a time until you get the flavor you want. You may have to add more powdered sugar if it gets too thin - you don't want your filling bulging between your layers.
It was really easy to make and you can substitue any fruit juice you like...the possibilities are endless! The recipe is really fun!
Amia1024 for the lemon cream cheese...I would mix 8 oz cream cheese with one recipe of the lemon curd and then maybe mix with som cool whip to make a nice lemon cream cheese mousse!
Thank you! 
The lemon merengue pie recipe is similar to the curd, but different. Here is the recipe from Wilton which is basically lemon merengue pie...I have used this previously, but I don't like the result as much as the curd. When I have made the Wilton one in the past I refrigerate if for a few days and it separates, the liquid and the solid...not sure why, I just mix it back together before I go to use it. Tastes good, but the curd has a better consistency for filling. Here is the recipe if you want to try it from Wilton:
http://www.wilton.com/recipes/recipesandprojects/cake_filling/r_lemon_cake_fill.cfm
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