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Recipe Name: Lemon Filling (spread Between Cake Layers) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Sugar
1 1/4 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Salt
1/4 Cup(s) Water
1 Tablespoon(s) Lemon Juice
1 1/2 Teaspoon(s) Butter
1/4 Teaspoon(s) Lemon peel, grated
2 Egg Yolk, Slightly Beaten
Directions:
5/12

Makes 1 cup of filling (enough to fill a 9-inch layer cake). Can
bedoubled.Combine sugar, cornstarch and salt in top of double boiler.
Graduallystir in water, lemon juice, butter and lemon peel. Heat water
to asimmer; cook, stirring contstantly, for 5 minutes. Cover and cook
gentlyfor 10 minutes without stirring.Remove from heat and whisk in egg
yolks. Return to heat and cook,stirring constantly, 2 minutes. Remove
from heat and stir gently untilcool.Adapted from Joy of Cooking by Irma
Rombauer and Marion Rombauer Becker.Typed into MC by Brenda Adams.
Found in 5/12/97 Oregonian FoodDay;(wedding cake 'how-to' article from
Knight-Ridder News Service). mc postRecipe by: Joy of cooking Posted to
MC-Recipe Digest V1 #612 by Badams<adamsfmle@sprintmail.com> on May 14,
1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 974
Calories From Fat: 131
Total Fat: 14.6g
Cholesterol: 375.5mg
Sodium: 602.9mg
Potassium: 59.9mg
Carbohydrates: 211.4g
Fiber: <1g
Sugar: 200.2g
Protein: 5.4g


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