Rich with eggs and butter and tart and tangy from lemon juice, Ma Mag's Lemon Cheese is the best cake filling you'll ever put in your mouth!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 16servings
Ingredients
2cupswater
1cupgranulated sugar
2tablespoonscornstarch
4egg yolks
Juice of 2 lemons and the grated zest of 1 lemon
1/4cupbutter(1/2 stick)
Instructions
Place the water in a heavy bottomed saucepan and bring to a boil over high heat.
While the water comes to a boil, mix the sugar and cornstarch together in a medium mixing bowl.
To the sugar and cornstarch, add the egg yolks, lemon juice, and lemon zest. Beat well, adding a small amount of the boiling water to thin the mixture.
Pour the sugar and egg mixture into the boiling water. Reduce the heat to low and cook, stirring constantly, until the sugar is dissolved and the mixture has thickened.
Remove the pan from the heat and add the butter. Stir until the butter has melted and is incorporated into the mixture.
Allow the frosting to cool before spreading on cooled cake layers (on top and inside only).
Notes
The nutrition values are for the lemon cheese only. The cake layers are not included.
The recipe makes enough to prepare one two-layer cake.
Use your favorite two-layer white cake recipe to make the layers for the finished cake. The leftover egg whites from the lemon cheese are perfect for this!
See the "How to Separate Eggs" section in the post of detailed instructions.