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- Lemon Cheese Filling & Lemon Buttercream
- 6 egg yolks, lightly beaten
- 1 cup (225 ml) sugar
- rind of 1 lemon, grated
- 1/4 cup (60 ml) lemon juice
- 1 stick butter
- 2 sticks butter, softened(do not substitute)
- 2 tbsp (30 ml) grated lemon peel
- 6-3/4 cups (1600 ml) confectioners sugar
- 1/2 cup (125 ml) lemon juice
- Cream sugar and egg yolks, add remaining ingredients.
- Cook in a double boiler until as thick as jelly.
- Cool completely and fill layers and top
- Beat butter and lemon rind until fluffy.
- Alternately add confectioners sugar and lemon juice.
- Beat until smooth and of spreading consistency.
- Ice sides or cake after filling and stacking.
- Spread a circle on top of cake, then fill in with more lemon filling.
- This cake is a very old Southern tradition. I bake cakes and this lemon
cheese is the number 1 request. However for a tall impressive cake, I do
double the filling recipe, so I'll have plenty. Since I don't like undressed cakes, I came up with lemon buttercream to cover the sides and make a showplace for a pile of filling on top of the cake. And if you really want a showstopper, add a lemon peel rose and a little greenery. I also use this filling in my wedding cakes. Hope this was what you were looking for.
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