Nannys Lemon Cake Filling
Bright, zesty, and irresistibly creamy, Nanny’s Lemon Cake Filling is the perfect way to bring a burst of citrus sunshine to your desserts. Made with fresh lemon juice and fragrant zest, this smooth and luscious filling strikes the ideal balance between tart and sweet. Whisked to perfection over a gentle double boiler, the mixture is enriched with velvety butter and strained for an ultra-silky texture that’s as elegant as it is delicious. Whether you’re layering it into a delicate sponge cake, filling cupcakes, or adding a tangy twist to pastries, this versatile filling elevates any treat. Ready in just 25 minutes, it’s a must-have recipe for lemon dessert lovers!
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Recipe Information
Ingredients
- 120 ml Fresh lemon juice
- 2 tablespoons Lemon zest
- 200 grams Granulated sugar
- 4 large Eggs
- 115 grams Unsalted butter
- 2 tablespoons Cornstarch
Instructions
In a medium heatproof mixing bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, and cornstarch until well combined and smooth.
Crack the eggs into the bowl and beat them into the mixture until fully incorporated.
Fill a medium-sized saucepan with about 1 inch of water and bring it to a gentle simmer over medium heat. Place the mixing bowl with the lemon mixture over the saucepan to create a double boiler, making sure the bowl does not touch the water.
Stir the mixture continuously with a whisk or silicone spatula to prevent the eggs from scrambling. Continue stirring for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove the bowl from the heat and immediately stir in the unsalted butter, one tablespoon at a time. Allow each piece to fully melt into the mixture before adding the next.
Once all the butter has been incorporated, strain the lemon filling through a fine-mesh sieve into a clean bowl to remove any lumps or zest for a smooth and creamy texture.
Cover the surface of the filling with plastic wrap, pressing it gently against the surface to prevent a skin from forming as it cools.
Let the filling cool to room temperature, then refrigerate for at least 2 hours to thicken further before using in your cake, cupcakes, or pastries.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 203.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
