LEMON CREAM CHEESE
ICING
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In a med-sized bowl, beat together until fluffy:
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½ cup cream cheese,
softened
2 Tbsp butter, softened |
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Beat in:
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1 tsp lemon rind
1 Tbsp lemon juice |
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Beat in until
fluffy:
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2 cups icing sugar
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LEMON JELLED FILLING
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Combine well together:
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1 cup granulated
sugar
2 tbsp cornstarch |
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Whisk in and cook
about 2 minutes until sugar is well-dissolved:
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1 cup boiling water
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Beat together:
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4 egg yolks
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Whisk about ¼ of the
hot sugar mixture into egg yolks, then add the yolk mixture to the remaining
hot sugar mixture, whisking constantly.
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|
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Whisk in:
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1/3 cup fresh lemon
juice
2 tsp grated lemon |
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Bring mixture to a
boiling point, remove from heat
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|
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Whisk in:
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2 tbsp butter
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Allow mixture to
cool before spreading on cake
FoodNotes: 1. Be sure to separate the egg whites and yolks well; otherwise, there may be small white nuggets in the jellied lemon. 2. This recipe may be slightly more than needed for a three layer cake. If desired, fold the remainder into 1 ½ cups whip cream to cover the sides and top of the cake. |
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