When I serve my wedding cakes, I drizzle raspberry puree on the plates for a little added pizazz prior to placing the cake slice. I have tried to find lemon puree that's thick enough to use on the plate but have found nothing that works.
Any suggestions would be greatly appreciated!!
what about heating up a lemon cake filling? heat until it's as thin as you like...or even add water to thin it down?
I would take lemon curd and heat it or create a simple syrup with lemon puree and boil it until it gets thick. But the lemon curd would probably work just as good.
How about Lemon juice and add confectioners sugar to it.