Lemon Cream

Lemon Cream

Components

Unique recipe makes 2 cups Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 cup water

  • three tablespoons cornstarch

  • three egg yolks

  • half cup lemon juice

  • 1 half cups white sugar

  • 1/2 cup butter

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Lemon Cream

Instructions

  1. Mix sugar and cornstarch in heavy saucepan add water and stir till heated, put aside.
  2. Beat egg yolks and add lemon juice, stir in small quantity of sugar combination to heat yolks. Mix yolk and sugar mixtures, add butter and return to warmth.
  3. Convey to a rolling boil, stirring continually till thickened. Combination will resemble pudding. Cool barely and unfold on cooled cake. Makes sufficient to frost and fill one eight inch 4 layer cake.

Vitamin

  • Energy
  • 188 kcal
  • 9%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Ldl cholesterol
  • seventy two mg
  • 24%
  • Fats
  • eight.eight g
  • thirteen%
  • Fiber
  • zero.1 g
  • < 1%
  • Protein
  • zero.eight g
  • 2%
  • Sodium
  • fifty seven mg
  • 2%

* % Day by day Values are based mostly on a 2,000 calorie food plan.

Recipe by Tammy

“This frosting can be utilized on any yellow or white layer cake. It is excellent even on a field combine.”

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