John Myers
Lemon Cream As Cake Filling
The perfect lemon cream as cake filling recipe with a picture and simple step-by-step instructions.
- 150 ml Freshly squeezed lemon juice (approx. 4 lemons)
- 3 piece Eggs
- 150 g Sugar
- 1 teaspoon Food starch
- 150 g Soft butter
- Rub the lemon peel, squeeze out the juice and sieve it.
- Dissolve the cornstarch in the lemon juice to avoid lumps.
- Put the lemon juice, lemon zest, eggs and sugar in a saucepan and stir with a whisk. Place on the stove and heat for at least 5 minutes, stirring constantly, but do not boil. This kills the germs. After approx. 10 minutes the consistency should be ideal.
- Put everything straight through a sieve and cover and let rest for 5 minutes.
- Stir in the soft butter and refrigerate the lemon cream until it is used. If stored in a cool place, it can be kept for up to a week.
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