Lemon Filling for Cake

 

Ann uses this with her 1-2-3-4 cake, which she then frosts with Chocolate frosting. I’m going to try it with Carrot cake.

Ingredients:

1 cup sugar

2-1/2 Tbsps flour

grated rind of 1 lemon

1/4 cup lemon juice

1 egg, slightly beaten


1 tsp butter

Method:

Mix sugar and flour. Add lemon juice, rind and egg.


Melt butter in a small pan. Add the mixture and cook to the boiling point. Stir constantly, even after removing from the heat.

Cool.

It thickens when cool. Very sticky.


Use to fill between cake layers.

Source: my good friend Ann