We went to the beloveds parents house for the 4th, His mom is an amazing cook and I stuffed my face with entirely too much food. I contributed to the desserts even though she had already made two. I made a layer cake (I cheated and bought a pound cake premade, but the icing and filling and layering and the decorating with fruit I did hehe) I only cheated because I am a rebel and a rule breaker...I, being a southern-ish woman...don't own a bundt pan...I know...stone me now lol or chime in with a "bless your heart!"
Anywho! here is the recipe for the lemon filling, it is quite possibly better than the lemon filling in the Krispy Kreme doughnuts...and no I'm not kidding or exaggerating.
Lemon Filling
Ingredients
- 1 1/2 cups sugar
- 6 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
- 3 egg yolks, beaten
- 2 Tablespoons butter
- 1 Tablespoon lemon zest
Directions:
- Stir together the sugar, salt, and cornstarch in a saucepan. Add in the lemon juice.
- Cook over medium low heat until smooth. See note at the bottom, Add the egg yolks and butter.
- It might take a bit for this step to come together but it will, have faith. Stir this constantly until it thickens and comes together.
- Add 1 1/2 cups boiling water and continue to cook for 2 to 3 minutes more. The mixture will thicken.
*A note on this, I took my step number 2 get smooth and then I had m egg yolkes in a separate bowl and I tempered them a little with the mixture so that way you won't cook your egg.* Tempering means that you take about a 1/4 to 1/2 a cup of your hot mixture and add it in with the eggs and stir fairly quickly so that your eggs don't cook. Then place it all back in the hot pot.
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| mixture before you add the egg yolks and butter |
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| mixture post egg yolks and butter |
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| Ta Dah!!! Finished Product |
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| cake after it was done |
