Lemon Cream

Lemon Cream

This frosting can be used on any yellow or white layer cake. It’s very good even on a box mix.

Yield:
2 cups
Servings:
12

Ingredients

  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • ½ cup lemon juice
  • 1 ½ cups white sugar
  • ½ cup butter

Directions

Step 1
Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.

Step 2
Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.

Step 3
Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition Facts (per serving)

188
Calories
9g
Fat
28g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 188
% Daily Value *
Total Fat9g 11%
Saturated Fat5g 27%
Cholesterol72mg 24%
Sodium57mg 2%
Total Carbohydrate28g 10%
Dietary Fiber0g 0%
Total Sugars25g
Protein1g
Vitamin C5mg 24%
Calcium9mg 1%
Iron0mg 1%
Potassium20mg 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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